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.
This flavorful Onion Confit was a new burger topping for my guests, and it got such rave reviews that I had to share the recipe that night!!
Why You Should Make this Condiment
- Most likely, you’ll be introducing your family or guests to a new, gourmet topping that they will fall for with their first tastes!
- It’s a delicious way to jazz up burgers, sandwiches, and more.
- You’ll definitely be the host or hostess with the mostess!
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.
How to Make Onion Marmalade
- Caramelize the natural sugars in the onions by gently cooking in a good dousing of olive oil.
- Add brown sugar, herbs, white wine, and vinegar to bring a little more complexity to the mix.
- Simmer for about an hour, then add to a canning jar to cool.
- Decide how you’re going to use this marmalade first. Onion lovers will be thrilled with this fabulous red onion confit!
What’s the Difference Between Confit, Marmalade, and Chutney?
This Confit d’Oignon could be classified as any of the above, but do you know the difference? Here’s some help:
Chutney – Chutneys contain fruit, vinegar, sugar, and spices. This condiment is almost a chutney since whether an onion is a fruit or vegetable is up to debate. Since onions don’t contain seeds, they’re most likely a vegetable.
Confit – Confit is a specialty food originating in Gaston, France. It refers to an ancient method of preserving meat by salting, then cooking in its own fat. Duck confit is a dish most of us are familiar with. Doesn’t sound like this spread is truly a confit, either, though there are some commonalities, like cooking in oil.
Marmalade or Jam – Marmalade is a Portuguese word for quince jam, after the first fruit used for this condiment. Marmalade is a preserve containing fruit and rind. A jam is made from fruit and sugar. Again, since onions are not a fruit, these may not be the correct terms either.
In conclusion, there is no conclusion, so call this condiment whatever you like! A confit to be fancy or maybe just an onion spread or topping to be clear and still accurate!
How to Use Onion Marmalade
Besides a delicious burger topping, you may be curious how else to use this confit d’oignon recipe.
- Use it as a spread on any sandwich. Try it on a grilled cheese!
- Add to chicken or vegetables while cooking instead of plain onions for more depth of flavor
- Make a savory baked Brie by topping your Brie with this onion jam and wrapping it in puff pastry before baking
- Add to a charcuterie platter along with some traditional fruit jam to pair with crackers and cheese
- Use as a crostini topping with a slice of cheese
- Serve with eggs or mix into scrambled eggs
- Add to your favorite soup recipes
- Plus, if you love making condiments, try this Bourbon Bacon Jam.
How to Store
This Confit d’Oignon can be stored in the refrigerator for 2-3 months. If you’d like to make more than one batch, consider canning it to make it shelf-stable at room temperature.
Some Delicious Burger Recipes You’ll Love:
Instead of the standard ketchup and mustard, try this confit on your next hamburger!
- All-American Classic Burger from The Foodie Affair
- Italian Pesto Burger
- Grilled Butter Burgers
- California Burgers
- Pinot Noir Mushroom Burgers
- More Recipes for Entertaining
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This recipe was first shared in September 2016. Text was updated in 2021.
Confit d'Oignon or Onion Marmalade
Onions slow cooked with herbs, wine and vinegar make for a fabulous condiment!
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 ⅓ cup dry white wine
- A scant ⅓ cup red wine vinegar
- 5 teaspoons balsamic vinegar
Instructions
- In a heavy frying pan add olive oil over medium heat. Add onions and toss to coat. Cover the pan and cook gently until onions start to color.
- 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 the onions do not burn.
- Remove herbs and pour the onions 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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Nutrition Information:
Yield:
12Serving Size:
2 tablespoonsAmount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 184mgCarbohydrates: 23gFiber: 1gSugar: 19gProtein: 1g
39 Comments on “Confit d’Oignon or French Onion Marmalade”
SO delicious. I can think of 100+ things I’d want this at the ready for. Including just a fork. 🙂 ~Valentina
All you have to say if “confit” and I’m all in. Caramelized onion is one of my favorite foods, but I could easily see how this could provide some stiff competition. This is going on a pizza!
I have some leftover filet that I am going to turn into steak sandwiches and your onion marmalade would make a nice accompaniment.
You are amazing and it seems this marmalade is as well. This is a recipe that will enhance my casual suppers entertaining. I can visualize all kinds of uses for it. Thanks.
I love love love this kind of condiment. I love it with cheese! I had something similar on my blog, from a long time ago. If I remember right, mine is more red, but I might have used ruby port. Sounds like me! Anyway, great recipe!!! It would be great with grilled meats as well….
I love this. What a great burger topping and thanks for the other ideas for use! Also, thank you so much for pointing out my lentil omission! Be safe and well!
Talk about a punch of flavor! I want to put this on ALL the things!
This sounds so worth the effort. I’d probably eat it right out of the jar.
Oh this looks delicious. I make something similar but I’m eager to try your recipe.
I take a small turkish roll and slice in half. I spread some of the onion marmalade on both halves, then sliced chicken, then toasted cashews, then sliced brie and then put the top on and place on a sandwich press and cook until the cheese melts.
Heavenly sandwich.
Oh, how yummy, Maureen! I just happen to have some grilled chicken in the fridge and I’ll have to use Havarti since I don’t have Brie on hand. Thanks for the delicious inspiration! xoxo
I can see this as a staple in my kitchen! I already am thinking of ways to use it once I make it.
I love caramelized onions and this spiced up version sounds magnificent! I can’t wait to give it a try!
I would absolutely love this! I make caramelized onions frequently, but have never taken the next step to making them into a sweet-savory jam. There would be so many ways to use it!
Great use for a big bag of onions! I’d love these all over a pizza or a big smokie on a bun!!
Whatever you call it, I like caramelized onions in all those delicious variations. There are so many awesome ways to use it, from a burger and bruschetta to a flatbread and soup topping. Personally, I love your idea to use it with grilled cheese and baked Brie.
Great recipe! I make something similar to put on burgers in the summer. It’s so good!!
You’ve given us some great ideas to use this Liz but I’m wondering…is it still OK if I just eat it with a spoon? 🙂
This stuff is incredible! I find myself adding to so many things. It also was fabulous added to some homemade onion dip!
I love this as an alternative to just grilled onions as a topping!
Onion confit looks to be the perfect pairing with an American burger or a fine French cheese!
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
What an awesome condiment! I would put this on everything and probably sneak spoonfuls of it too. I am an onion junkie.
This would make such a great appetizer with brie and good bread!
I have to make this marmalade. My hubby will love to have it in sandwiches and burgers, and I in meat dishes. 😉
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!
Ton confit d’oignon looks extra Liz! My husband love this recipe, we used to eat it with foie-gras!
Yum!
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!!
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!
Wow I bet this is amazing. I could eat that on just about anything!
Oh, how absolutely delicious that sounds, Liz!
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 🙂
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!
We use it as a base for pizza, it is so good. No wonder it got a lot of attention.
I love onions. This onion marmalade sounds wonderful. I would be eating it on everything.
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!
This sounds wonderful and I love the addition of the vinegars:@)
You must have known that I just bought 2kg onions!! This looks droolworthy, Liz.
Onion marmelade is delicious! I love it with cheese.
Love