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Onion Marmalade | A French inspired condiment!!

Confit d’Oignon or French Onion Marmalade

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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.

Onion Marmalade  in a white ceramic bowl

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.

French Onion Marmalade in a white bowl with red onions

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!

Onion Marmalade  in a glass canning jar

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Onion Marmalade | A French inspired condiment!!

Confit d’Oignon or Onion Marmalade

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.

 

 

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22 comments on “Confit d’Oignon or French Onion Marmalade”

  1. Onion marmelade is delicious! I love it with cheese.
    Love

  2. You must have known that I just bought 2kg onions!! This looks droolworthy, Liz.

  3. This sounds wonderful and I love the addition of the vinegars:@)

  4. What a delicious looking onion marmalade. I have never had something like this before, but I can tell I am gonna love this. Absolutely yummy!

  5. I love onions. This onion marmalade sounds wonderful. I would be eating it on everything.

  6. We use it as a base for pizza, it is so good. No wonder it got a lot of attention.

  7. This recipe is amazing! I had a bacon and onion marmalade once that made my head spin it was so delish. Haven’t thought of making it before, but your recipe is definitely putting thoughts in my head. Thanks for sharing!

  8. OMG Liz…I can only imagine how delicious this onion marmalade is…it is something that I would love to have in my fridge all the time.
    Thanks for the recipe…have a wonderful week 🙂

  9. Oh, how absolutely delicious that sounds, Liz!

  10. Wow I bet this is amazing. I could eat that on just about anything!

  11. Oh I like the idea of a burger bar! And onion marmalade is the best! On so many things, from burgers to foie gras! Had some not as caramelized on a lobster this past weekend. Great recipe!

  12. Wow. Just…wow! This looks so amazing–I’ve only ever caramelized onions on their own, but the mix of herbs and marinades is fantastic. I’m definitely saving this one for our next BBQ–thanks, Liz!!

  13. Ton confit d’oignon looks extra Liz! My husband love this recipe, we used to eat it with foie-gras!

  14. What a great dish! I haven’t had this in ages — wonder why not, because it’s so good! And this is the beginning of the perfect time of year for it. Thanks!

  15. I have to make this marmalade. My hubby will love to have it in sandwiches and burgers, and I in meat dishes. 😉

  16. This would make such a great appetizer with brie and good bread!

  17. What an awesome condiment! I would put this on everything and probably sneak spoonfuls of it too. I am an onion junkie.

  18. Love this! I love onions with anything it just has to be on my dish or else my meal is incomplete 🙂 this looks so delicious and very easy to make! Thanks for sharing xxx

  19. Onion confit looks to be the perfect pairing with an American burger or a fine French cheese!

  20. I love this as an alternative to just grilled onions as a topping!

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