jglass
New member
Makes 1 - 300ml Jar
35 1/3 ounces onions, red ot yellow, peeled & cut in half & sliced thinly
1/2 cup olive oil
1 teaspoons sea salt
1/2 teaspoon ground black pepper
2 bay leaves
2 rosemary sprigs
5 1/3 ounces soft brown sugar
1/3 cup dry white wine
1/3 cup red wine vinegar
5 1/8 teaspoons balsamic vinegar
In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.
Cover & cook over a gentle heat until they start to colour.
Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
Take off the lid and add the sugar, wine & vinegars.
Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the
onions are soft & sticky.
You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.
Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.
35 1/3 ounces onions, red ot yellow, peeled & cut in half & sliced thinly
1/2 cup olive oil
1 teaspoons sea salt
1/2 teaspoon ground black pepper
2 bay leaves
2 rosemary sprigs
5 1/3 ounces soft brown sugar
1/3 cup dry white wine
1/3 cup red wine vinegar
5 1/8 teaspoons balsamic vinegar
In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.
Cover & cook over a gentle heat until they start to colour.
Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
Take off the lid and add the sugar, wine & vinegars.
Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the
onions are soft & sticky.
You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.
Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.
