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Onion confiturra
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1.5 kg | onions |
1/2 cup | olive oil |
6 fresh branches of rosemary | |
3 | bay leaves |
3-4 T | kosher salt |
Freshly ground black pepper | |
1/2 cup | balsamic vinegar |
1/4 cup | red wine vinegar |
1/4 cup | white wine |
1/2 cup | honey |
1/4 cup | sugar |
Cut onions in half and slice thinly crosswise. Should be about 10 heaping cups. Heat oil in pot and add onions tossing them so they are coated in oil. Add rosemary and bay leaves. Season with 2 teaspoons salt and black pepper. Cover pot and cook for 15-20 mins. Add vinegar, wine, sugar and honey and continue cooking for 15-20 mins, stirring mixture often with a wooden spoon.
When the liquid has reduced by half, pick out and remove the rosemary stems and bay leaves and continue cooking for a further 30-40 mins. Taste and season if necessary.
As the liquid continues to reduce, be careful to keep stirring to prevent from scorching. Continue cooking until mixture is soft, sticky and moves from the bottom of the pan as you stir. Be careful not to let it caramelise.
Allow mixture to cool slightly, then spoon carefully into sterilised jars. Can be kept in fridge for up to 2 months.
Recipe uploaded with Shop'NCook for iPhone.
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