01 Confit D'Oignon

Confit D’Oignon

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This is the second time I’m thinking of a recipe, I make it and then I discover it’s a french recipe. The first time I made creamy leeks and now I’ve made Confit D’Oignon or savoury onion jam.

01 Confit D'Oignon
As it has to cook slowly, the taste is so much different than fried onions with tomatoes. It has a depth of flavour and it’s so good you’ll be tempted to eat it from the jar.

Ingredients for 2 small jars:
– 10 small onions
– 1 can of plum tomatoes
– 3 spoons of olive oil
– 1 teaspoon of sea salt
– 1 teaspoon of smoked paprika
– 1 teaspoon and a half of dried basil

Peal and wash the onions and chop them in a food processor. Meanwhile heat the oil in a pan on the hob at medium heat. Add the onions and stir until they are coated with the oil. Reduce the heat to minimum and wait for the onions to start sweating. Stir from time to time so they don’t stick.
Using the food processor blend the plum tomatoes. Pour the tomato sauce on top of the onions and stir. Put the lid on the pan and leave it at minimum heat for 30 minutes, stir a couple of times. Take the lid off the pan and add the spices. Leave it on the hob for another 20-30 minutes, until the excess water will evaporate. Stir so the confit doesn’t stick to the pan.
When the confit is ready, put it in the jars, wait to cool down and refrigerate.

03 Confit D'Oignon
The jars must be kept in the fridge and consumed within 4-5 days.

02 Confit D'Oignon
Spread it on homemade wholemeal bread or add it to your dishes, like mashed potatoes and grilled halloumi.

Linking up to: TinnedTomatoes and

www.mrscraftyb.co.uk

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