Confitdoignonfrenchonionmarmalade Recipes
CONFIT D'OIGNON - ONION PRESERVE
This is common to serve with foie gras and with some cold meats. It is also served with goat cheese tarts.
Provided by Mme M
Categories Onions
Time 35m
Yield 1 jam jar
Number Of Ingredients 5
Steps:
- Peel the onions, top and tail them. Cut them in half, then cut each half into very thin slices or just chop them.
- Put the oil and the onions into a pot, and cook the onions over a low heat until they are transparent.
- When the onions are transparent and tender, add the wine, still over low heat. Add some salt to bring out the flavor, and a little pepper.
- Add the sugar, stirring to blend it.
- Cook this down until the wine is totally cooked away, always over low heat. The consistency should be like a jam, because you will spread this on toasts for the foie gras, and you don't want it to be drippy.
- This shouldn't be too sweet, because it is for meat, but you can up the dose of sugar a little if you want.
- You can add some sultanas and a few cloves while you cook the liquid down to vary the recipe.
Nutrition Facts : Calories 648.3, Fat 0.4, SaturatedFat 0.1, Sodium 23, Carbohydrate 118.6, Fiber 6.4, Sugar 87.4, Protein 4.3
LEMON CONFIT
From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and fish." You could also chop some of it finely to add to a vinaigrette or a light pasta dish. You can save your juiced lemon halves in the freezer until you have enough to make a batch. Also, if you cannot use the confit fast enough, you may want to store it in small containers in the freezer to eliminate the possibility of microbial growth.
Provided by zeldaz51
Categories Fruit
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Cut the lemons in half; squeeze the juice and reserve it for another use.
- Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
- Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
- Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.
Nutrition Facts : Calories 66.4, Fat 0.3, Sodium 934.5, Carbohydrate 10.1, Fiber 2.7, Sugar 2.8, Protein 1.1
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