Features and recipes for onion confiture and jam. Onion confiture

In France and Italy, onion confiture is often served with game, poultry, cheeses and pâtés. It is an onion sauce with a jam-like consistency. It has a sweet taste with spicy notes or pronounced sourness. The taste of onion confiture largely depends on the chosen recipe: it is prepared from red and white onions, with sugar or honey, with the addition of wine or vinegar, as well as a different set of fragrant spices. This jelly-like sauce is time-consuming, but not difficult to make. Surprise guests and loved ones by serving an unusual onion seasoning for dinner, even an inexperienced hostess is able to.

Cooking features

The process of preparing onion confiture is simple: the main ingredient is chopped with a knife, fried in butter or vegetable oil, then simmered for a long time in a pan with the addition of sugar, seasonings and liquid ingredients. For all its simplicity, this technology has several subtleties, which do not hurt to know if you want to get an impeccable result.

• Onions for confiture are cut in an unusual way. If usually it is crushed into cubes or half rings, but for confiture - along the rings. Long oblong pieces are obtained, slightly curved, but approximately the same thickness along the entire length. Such pieces will easily endure prolonged heat treatment, softening, but retaining their shape.
• When preparing confiture, the onion mass is strongly boiled - it should acquire an appropriate thick consistency. With a large area of ​​evaporation of moisture, this will happen faster than with a small one. It is better to cook onion confiture in a pan or in a saucepan, which have a large diameter, and not in too large portions.
• In the process of boiling, the onion mass will greatly lose in volume. From 1 kg of onion, from 0.25 to 0.5 liters of ready-made confiture is obtained, depending on the recipe used and the degree of boiling of vegetables. If you are preparing the sauce for the future, it is better to sterilize jars of small volume for it, and simply put the remaining seasoning in a clean jar and use it within the next two weeks.
• If stored in hermetically sealed and pre-sterilized jars, onion confiture remains usable for 6 months. It should be stored in a cool place, preferably in the refrigerator. Connoisseurs say that 1-2 months after preparation, onion jam becomes even tastier.

Chilled onion confiture is served with poultry dishes, cheeses, pates. Some people eat it just like that, spreading it on toasted or dried bread.

Onion confiture with white wine

Composition (per 0.3-0.35 l):

• white salad onion - 1 kg;
• sugar - 0.25 kg;
• dry white wine (preferably muscat) - 0.5 l;
• thyme - 1 sprig;
• rosemary - 1 sprig;
• bay leaf - 2 pcs.;
• leek - the top layer of the stem 10 cm long;
• salt - 10 g;
• butter - 100 g;
• ground black pepper - to taste.

Cooking method:

• Pour the wine into a small ladle, heat and boil for 5-10 minutes to evaporate the alcohol.
• Peel the onion, cut the onions in half along the rings. Cut into strips.
• Thyme and rosemary sprigs, bay leaves wrap in a leek leaf, tie with a thread.
• Melt the butter in a large frying pan, put the onion in it.
• Cook it over low heat until it becomes soft.
• Add salt, sugar and pepper. Stir. Cook for 5 more minutes.
• Put fragrant herbs, fill with wine. If you have not dry, but semi-sweet wine, the amount of sugar should be reduced by 50-100 g.
• Simmer for 2 hours over low heat, uncovered.
• Take out the bunch of seasonings. Continue to simmer for another 20-60 minutes until the sauce thickens and turns a delicious amber color.
• Transfer the confiture to the prepared jar. If you are going to store it for a long time, do not forget to sterilize the container. Seal. After cooling, put in the refrigerator and store in it.

Video recipe for the occasion:

Onion confiture made according to this recipe has a pleasant sweetish taste and delicate aroma. It goes well with almost any meat dish, but especially poultry dishes. It is also served with cheeses, it emphasizes the taste of blue cheese especially well.

Sweet and sour onion jam

Composition (per 0.25-0.3 l):

• red onion - 0.5 kg;
• white onion - 0.5 kg;
• olive oil - 80 ml;
• sugar - 50 g;
• red wine (the sweeter the better) - 150 ml;
• grape vinegar (6 percent) - 60 ml;
• salt, pepper - to taste.

Cooking method:

• Peel the onions, cut into strips along the rings, mix.
• Heat the oil in a saucepan, put the onion in it. Brown it lightly over medium heat, then turn down the flame and cook the onion until soft.
• Add salt, pepper, sugar and wine. Simmer the onion over low heat, without covering the saucepan with a lid, 20 minutes.
• Add vinegar. Continue cooking for another 20 minutes. The liquid will evaporate by this time, the onion will significantly decrease in volume.
• Drain the onion in a colander, let the remaining liquid drain.
• Transfer to a prepared jar, seal, put away for storage.

Onion confiture, made according to the above recipe, has a piquant sweet and sour taste, which makes it possible to successfully shade the taste of pates and poultry meat.

Spicy Onion Confiture

Composition (per 0.35-0.4 l):

• red onion - 1 kg;
• olive oil - 80 ml;
• sugar - 100 g;
• honey - 40 ml;
• red dry wine - 0.2 l;
• anise, star anise, thyme - 3-4 pcs.;
• salt, pepper - to taste.

Cooking method:

• Onion, peeled, cut in half, cut into strips along the rings.
• Lightly brown the onion in the oil, then sauté over low heat until soft.
• Add salt, sugar, pepper. Continue to simmer the onion for 5 minutes.
• Place seasonings in a cloth bag or wrap in cheesecloth. Put on the bow.
• Pour in wine, simmer over low heat for 20 minutes.
• Enter honey melted to a liquid state. Stir. Continue to cook for another 10-15 minutes, until the onion mass reaches the desired consistency.

Confiture prepared according to this recipe should not be stored for more than 2 months. The seasoning is perfect for cheeses.

Onion confiture is one of the most unusual seasonings. It is served with poultry dishes, cheeses and pates. It can be prepared ahead of time and stored in the refrigerator.

For some unknown reason, some people adore onions and actively add them to various dishes, while others cannot stand them, feel bitterness and even pick them out while eating. My today's post and for the first, and for the second. If you love onions, you will definitely like the dishes in which he is the main character. If you hate onions, try one of these dishes (or even all at once) and I assure you - your attitude towards onions will change for the better.

So on the agenda today: onion confiture, onion soup and tartlets stuffed with onions. And since the onion is an autumn product, I am happy to carry all three recipes manyasha_p at FM "Autumn Marathon".

Onion confiture

I get the most delicious onion confiture according to Zarema's recipe surreal . Juicy, bright, perfect. You can find the original recipe here. And I write the recipe with my changes.

5 large red onions
80 g butter,
100 ml dry red wine (I use Chianti)
50 ml white balsamic vinegar
2-3 garlic cloves,
2 tbsp Sahara.

1. Onion cut into half rings. Mince the garlic.
2. In a saucepan over medium heat, melt 1 tbsp. butter. Lightly fry the garlic in it.
3. Add the onion and fry until transparent.
4. Add the remaining butter and sugar, stir-fry for about 10 minutes.
5. Add wine and vinegar. Fry, stirring, until the consistency of confiture.

Serve cold. I served with French baguette and pates.

Tartlets with onion filling

A very simple and quick dish to prepare. But what a delicious one.

For cooking we need:
puff pastry,
16 shallots,
30 g butter,
2 tbsp dark balsamic vinegar
2 tsp dark balsamic cream
2 c.l. Sahara.

1. We cut the bulbs lengthwise into 4 parts.
2. In a saucepan over medium heat, melt the butter and fry the shallots in it for about 10 minutes, stirring occasionally.
3. Add sugar and balsamic cream and cook for another 20 minutes under the lid, stirring occasionally.
4. At the last stage, add balsamic vinegar and cook until the liquid evaporates, stirring, over low heat.
5. Cut out circles from the dough, prick them with a fork, put the filling on top and bake at 180 degrees for 10-20 minutes, depending on the size and thickness of the tartlets.

Onion soup

I have already shown the recipe for onion soup in LiveJournal and even step by step. There you will find the secrets and subtleties of cooking this dish. And today I'm just copying the recipe.

To prepare 2 servings of soup, we need:
400 g yellow onion,
1 garlic clove
600 ml beef stock
160 ml dry white wine
100 gruyère,
1 tbsp olive oil,
1 tsp butter,
1 tbsp flour,
1 tsp brown sugar
1/3 French baguette.

1. Cut the onion into thin rings or half rings.
2. Grind the garlic.
3. Melt the butter in olive oil. Fry the onion in this mixture for 20 minutes over low heat, stirring constantly.
4. Add sugar to the already golden onion. Cook over low heat, stirring constantly, for another 10-15 minutes.
5. As a result, the onion should acquire such a color and fry quite strongly in volumes.
6. Add garlic and flour to the onion, mix. Cook, stirring, for another 1-2 minutes.
7. Add a fourth or third of the broth to the onion, stir thoroughly and cook for another 1 minute.
8. Add the remaining broth and wine to the soup, mix. Leave the soup to simmer on low heat for 30 minutes, stirring the dish occasionally.
9. Cut the baguette into slices.
10. Dry the bread in the oven. I used a multi oven - 4 minutes at 160 degrees.
11. Cut the third part of the cheese into thin slices.
12. The rest of the cheese is three on a coarse grater.
13. Meanwhile, our soup is ready. We take it off the fire.
14. Put croutons on the bottom of a portion pot or saucepan, on top of which we put pieces of cheese.
15. Pour onion soup on top.
16. Put more croutons on top of the soup and sprinkle them with grated cheese. We cook in the oven or under the grill so that an appetizing baked cheese crust forms on the surface of the crackers. I used a multi oven - 3 minutes at 200 degrees.

Serve to the table in the bowl in which the soup was prepared.

And so as not to get up twice at once, a recipe for a simple salad that perfectly complements an onion dinner. On a pillow of arugula lay out cherry halves, quarters of ripe figs. Drizzle with balsamic cream and sprinkle with grated gruyere.

As an accompaniment to the onion dinner, we chose brut apple cider.

Enjoy your meal!

Onion jam, or confiture, is attributed to the Italians and the French. We will not find out who exactly came up with the idea of ​​making onion jam, but simply cook and enjoy this extraordinary taste.

To make onion jam, you need red or white onions - they have less bitterness.

Prepare the ingredients for the onion jam:

• 500 g onions;
• 150 g of dessert wine (red for red onions and white for white onions);
• 25 g butter;
• 4 tablespoons of liquid honey, or sugar;
• 2 tbsp. tablespoons of balsamic or apple cider vinegar;
• 0.5 tsp dry Italian herbs;
• Salt, pepper, raisins - to taste.

Peel the onion from the husk and cut it into rings, or half rings.

Fry the onion in butter, over very low heat, until it becomes transparent, but in no case burnt.

Add honey. Stir so that the onion boils well with honey and lightly caramelizes.

Pour vinegar and wine into the pan.

As soon as the mixture boils, place the pan on a divider so that the confiture barely boils.

Add spices, salt and pepper. Cover the pan with a lid and simmer the onions for about 15-20 minutes. During this time, onion rings will be saturated with wine-honey taste and acquire an incredible aroma.

You can store onion confiture in tightly closed jars in the refrigerator. No one has yet been able to determine the shelf life, since they ate it within a few days after preparation.

Good evening everyone!

Thanks to everyone yesterday for leaving comments on my mushroom pie, which, although it did not win the competition, but as I understand it, you really liked it. Thank you for appreciating it and I hope that at the opportunity you will cook it at home for yourself and your loved ones, which, I am sure, will please them.

I will say right away that I was predisposed to onion confiture. I love anything to do with stewed or caramelized onions. I love fried onions, I love onion tart, I love traditional French onion soup, I love oven baked onions. This list I can continue. I have tried to cook onion confiture , but a slightly different recipe, and I like the result too. I already posted the recipe. onion confit with goat cheese, you can see here:

But this recipe is an absolute hit and those of you who love onion jams simply have to cook it according to this recipe!

I've been making this confiture for two weekends in a row. From 1 kg of onion, a jar of 300-350 ml is obtained. I took the most ordinary bottle of Muscat, bought it in the nearest supermarket, and if I'm not mistaken, it cost me 5 euros. So what? Muscat at 5 euros did not disappoint at all! As a result, after almost 2 hours, the onion confiture acquired the very desired consistency and a very pleasant sweet taste.

I note that I reduced the amount of sugar . The recipe called for 250 grams of sugar, I used only 100 grams of sugar, but added 2 tablespoons of good liquid honey.

Here's how I made the onion jam.
To get a jar of 250-300 ml we need:

• 1 kg juicy white onion
• 0.5 Muscat
• 100g brown sugar (approximately 5 tablespoons)
• 2 tbsp runny honey
• 1 tbsp dry "bouquet garni" (which includes various herbs)
• A pinch of coarse sea salt
• Black pepper
• 50 gr butter
• 2-3 tbsp olive oil

How I prepared:
Cut the onion into rings.
Melt butter. Add olive oil to it. Put the chopped onion into the pan and fry it lightly for 7-10 minutes.
Then add sugar, honey, herbs to the onion.
Salt, pepper.
Pour in Muscat.
Boil. Reduce the fire. Simmer the onion over low heat for 2 hours.

I stewed for 1.45 minutes for 5 (who has an induction cooker).

If there is little wine left at the end, and to avoid the onions from burning or sticking to the bottom of the pan, you can add a little water. Which is what I did.

All! Ready! Very easy and fantastically delicious! I advise everyone!

What is this onion confiture good for? I really like him with goat cheese. Liked it a lot with turkey fillet, which I fried on the sides in a pan and then sent the fillet under the grill, putting a small piece on each fillet emmental. Also for dinner that evening were baked vegetables in the oven (carrot and pumpkin with nutmeg) and eggplant gratin with mozzarella. Here is what turned out to be in a plate with onion jam as the "star" of dinner.

Photo do not judge strictly , everything was filmed already very late, without daylight and, most importantly, in a big hurry, because I was madly hungry after spending three hours in the kitchen.

For those who are interested in how they cooked baked vegetables, here is a short recipe:
Pumpkin and Morovka in the oven!
For 6-8 servings:

• 1 kg pumpkin
• 1 kg carrot
• Olive oil
• Salt pepper
• A pinch of nutmeg

Chop the vegetables and place them on a baking sheet.
Drizzle olive oil on top. Pepper, salt and sprinkle with nutmeg on top.
Send to the oven at 180 gr for 45-50 minutes.

Here's how I made eggplant gratin with mozzarella
For 4-6 servings we will need:

• 3 large eggplants
• Lots of olive oil
• 2 heads of garlic
• Salt pepper
• dried basil
• 250-300 gr mozzarella

How to cook:
Cut the eggplant into thin round plates using a vegetable cutter (mandolin). The thinner the eggplants are cut, the faster and better they will bake in the oven.
Squeeze out the garlic.
Cut mozzarella into cubes.
Arrange eggplant in a circle on a plate.
Drizzle each layer well with olive oil. Pepper, salt. Add garlic.
Send the eggplants to a preheated oven at 180 g for 45 minutes.
After 45 minutes, take out the eggplant. Top with diced mozzarella. Decorate with basil. Drizzle with olive oil and put in the oven for 3-5 minutes. Once the cheese is melted, the gratin is ready!

That seems to be all for tonight.

Hello my friends! You know, I'm a little horrified and panicked here, because I discovered that I have never shared recipes for onion jams with you, although I cook them regularly. After all, there is nothing more beautiful than them as a seasoning for pâtés and cheese platters, which I love so much. Oh, and how great is the spicy onion jam for a steak with blue cheese. Delight! In microdoses, of course, in order to only slightly shade the meat and spicy cheese taste.

However, I once slipped on my site for an Asian-style burger, but that story is significantly different from European traditions.

Um, let me explain, for those who are not in the subject - this condiment, which is not understandable to everyone, is often called jam, marmalade, confiture and even jam. From this, its essence does not change - this marvelous substance based on onions, tartaric acids and glucose, fructose or sucrose is boiled down to such a consistency that it can be spread with a thin layer on a fresh baguette or ciabatta bruschetta. The key phrase is to spread a thin layer! It is the “smoothness” and “stickiness” that determine the readiness of such a jam, where the onion component is read not by its sharpness, but by a light tint of piquancy.

In the language of numbers, all this means that onion sugars (and, depending on the soil and climate, from 8 to 14%) are caramelized, having gone through several main stages and interactions with other components. I hope I completely confused and intrigued you, so I suggest moving on to the recipes ...

So. Globally, there are two varieties of onion jam. The first is very sweet, where sugars are taken at the rate of 12-15% of the weight of raw onions. Spices and aromatic herbs are usually added to this jam for balance.

The second conditional extreme is sweet and sour, where there are no more than 5% sugars, and in addition to tartaric acids, there are also noble acetic acids.

And immediately pay attention - all the ingredients are greatly boiled down (by 70-80%), which means that the concentration of sugars increases. Both variants can be prepared in white and red versions, respectively, from white onion with white wine or red with red. I will show you conditionally ROSE recipes, and you dance from them to the left or right to your liking, not forgetting that these are extremes in terms of sugars, and there is always room for compromise ...

Sweet and spicy onion jam

(Ideal for cheese platter where there is room for blue or aged cheeses)

- white and red onions (in half) - 1 kg,

- OM (olive oil) - 3-4 tablespoons,

- anise - 2-3 stars - optional,

- star anise - 5 boxes - optional

- thyme - 4-5 sprigs,

- dry red wine - 180 g,

- sugar - 100 g,

- honey - 40 g,

- salt and pepper - to taste

Yield 280 - 320 g

Sweet and sour onion jam

(good for pates and terrines, because it does not argue, but sets off)

- white and red onion - 1kg

- OM - 3-4 tablespoons,

- red wine - 150 g,

- sugar - 50 g,

- red wine vinegar - 70 g,

- salt and pepper - to taste

Yield 260 - 300 g

The general scheme for making onion jam in my system ...

1. Onion cut into half rings or feathers 2-3 mm thick. It is better to take bulbs of medium size.
2. Lightly heat the olive oil in a heavy bottomed pan or saucepan. Lay out the sliced ​​onion. Constantly stirring, simmer over low heat until the onions are transparent and “lethargic”, and this is where the characteristics of your pan are important. This round can take 8 to 15 minutes. Yes, the process is rather boring, but no more boring than making risotto, but you can scroll through Instagram with your free hand.
3. Introduce spices and passions, apart from accentuating agents (wine vinegar or honey)…

The photo shows a saucepan with a diameter of 18 cm, because I cooked 1/3 of the recipe purely for show, but for the full volume you will need a frying pan 28-30 cm or two 22-24 cm each. Or more time. Just remember, the smaller the diameter of the dish, the more time it takes to evaporate.

1. Cover the onion mixture with a lid and simmer for 15-20 minutes on low heat. During this time, mix 3-4 times. And even if your pan (stewpan) has a tight-fitting lid without a steam outlet, the volume of future jam will decrease by about half. Just believe.
2. Now you need to introduce an accent product - vinegar or honey ...

1. And cook on the lowest heat for 15-20 minutes, stirring occasionally, until a sticky consistency, and it comes with a loss of moisture of 75-80%.
2. The honey version boils faster, as you understand, and the acetic version, on average, takes 10 minutes longer.

Of course, the cooking time of onion jam directly depends on the size of the dish, its heat capacity, on the grade of ingredients and on the chosen recipe. The bet here is on the result - it is important to achieve the nominal sticky consistency of jam. When it seems to you that everything is ready, make a test - spread 1/4 teaspoon on bread. Does it smear like oil? So, ok! If texture still prevails, boil and boil for, like, 5-10 minutes. And you will be rewarded with such beauty ...