Confit d’Oignon or French Onion Marmalade

We had some dear friends over for an end of the year cookout along with a birthday celebration. The grill was fired up, burgers sizzled over hot coals while I set up a condiment spread including this French Onion Marmalade.

French Onion Marmalade

This gathering was casual and everyone pitched in with wine, appetizers, and side dishes. I set up a burger bar with all the fixings you could imagine. Lettuces, ripe garden tomato slices, 3 types of cheeses, sauteed mushrooms, guacamole and more. But it was this delightful onion marmalade that caught the most attention. Is it on the blog?? Soon, I replied.

Slow Cooked French Inspired Condiment

The natural sugars caramelized as the onions gently cooked in a good dousing of olive oil. Then brown sugar, herbs, white wine and the vinegars brought a little more complexity to the mix. Simmered for about an hour, they were then added to a canning jar to cool. Add to soups, scrambled eggs or a grilled cheese sandwich. Onion lovers will be thrilled with this fabulous onion marmalade!

You Might Need:

• Weck Canning Jar (If you’re giving half as a gift, these are gorgeous canning jars)
• Wusthof Classic 7-Inch Santoku Knife (A pricey investment, but my go-to chopping knife!)

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Confit d’Oignon or Onion Marmalade

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Onions slow cooked with herbs, wine and vinegar make for a fabulous condiment!

• Author: Liz Berg
• Prep Time: 10 mins
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 1½ cups
• Category: Condiment
• Method: Saute
• Cuisine: French, American

Ingredients

• 2 pounds red onions, peeled, halved, and sliced thinly
• A scant 1/2 cup olive oil
• 1 teaspoon sea salt
• 1⁄2 teaspoon ground black pepper
• 2 bay leaves
• 2 rosemary sprigs
• 1 cup brown sugar
• A scant 1/3 cup dry white wine
• A scant 1/3 cup red wine vinegar
• 5 teaspoons balsamic vinegar

Instructions

1. In a heavy frying pan add olive oil over medium heat. Add onions and toss to coat. Cover pan and cook gently until onions start to color.
2. Add salt, pepper, bay leaves, and rosemary and cook for 20 minutes, till herbs are wilted. Add sugar, wine, and vinegars and simmer until all the liquids have evaporated and the onions are soft, about 30 minutes. Make sure to stir frequently so onions do not burn.
3. Remove herbs and pour into a clean canning jar. Let cool, then seal and store in the refrigerator. Use within two weeks unless you go through the canning process.

Notes

Makes 24 one-tablespoon servings.