In France and Italy, game, meat, poultry, cheese and pate are often served with onion jam. This is a sauce of onions, the consistency of a jam. It has a sweet taste with spicy notes or pronounced sourness. The taste of onion confiture largely depends on the chosen recipe: it is made 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. The preparation of this gelatinous sauce takes a lot of time, but is not difficult. Even an inexperienced hostess is able to surprise guests and loved ones by serving an unusual onion seasoning for dinner.
Cooking Features
The process of making onion marmalade is simple: the main ingredient is ground with a knife, fried in butter or vegetable oil, then stewed in a frying pan for a long time with added sugar, seasonings and liquid ingredients. With all the simplicity, this technology has several subtleties, which would not hurt to know if you want to get a perfect result.
- Chop the confiture onions in an unusual way. If usually it is crushed into cubes or half rings, but for confiture - along the rings. Obtained long oblong pieces, slightly curved, but about the same thickness along the entire length. Such pieces can easily endure long-term heat treatment, softening, but retaining the shape.
- When cooking confiture, the onion mass is strongly boiled down - it must acquire an appropriately thick consistency. With a large area of evaporation of moisture it will happen faster than with a small one. Cooking confiture from onion is better in a pan or in a saucepan, which have a large diameter, and not too large portions.
- In the process of boiling, the onion mass will lose a lot in volume. From 1 kg of onion is obtained from 0, 25 to 0, 5 l of prepared confiture, depending on the recipe used and the degree of uvarka vegetables. If you are preparing the sauce for future use, it is better to sterilize a small volume jar for it, and simply put the rest of the seasoning in a clean jar and consume it within the next two weeks.
- On condition of storage in hermetically sealed and pre-sterilized jars, onion jam remains usable for 6 months. It should stand in a cool place, preferably in the refrigerator. Experts say that in 1-2 months after cooking, onion jam becomes even tastier.
Onion confiture is served chilled to poultry dishes, cheeses, and pate. Some eat it just like that, spread it on toasted or dried bread.
Onion Confiture with White Wine
Composition (for 0, 3-0, 35 l):
- white salad onions - 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 - top layer 10 cm long;
- salt - 10 g;
- butter - 100 g;
- ground black pepper to taste.
Method of preparation:
- Pour the wine into a small ladle, heat it and boil it for 5-10 minutes to allow the alcohol to evaporate.
- Peel the onions, cut the bulbs in half along the rings. Cut into strips.
- Sprigs of thyme and rosemary, bay leaves wrap in a leaf of leek, tie, thread.
- In a large frying pan, melt the butter, put the onion in it.
- Cook it over low heat until soft.
- Add salt, sugar and pepper. Stir. Cook for another 5 minutes.
- Put fragrant herbs, cover with wine. If your wine is not dry, but semi-sweet, the amount of sugar should be reduced by 50-100 g.
- Simmer for 2 hours on low heat without covering with a lid.
- Take out a bunch of seasonings. Continue to simmer another 20-60 minutes, until the sauce thickens and becomes an amber color appetizing.
- Transfer the confiture to a prepared jar. If you are going to keep it for a long time, do not forget to sterilize the container. Cork. After cooling, put it in the fridge, store it in it.
The onion jam made according to this recipe has a pleasant sweetish taste and delicate aroma. It fits almost any meat dishes, but especially poultry dishes. It is also served on cheeses, it emphasizes the taste of blue cheese especially well.
Sweet and Sour Onion Confiture
Composition (for 0, 25-0, 3 l):
- red onion - 0.5 kg;
- white onions - 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.
Method of preparation:
- Peel the bulbs, cut into strips along the rings, mix.
- Heat oil in a saucepan, put onions in it. Lightly brown it over medium heat, then reduce the intensity of the flame and cook the onions until soft.
- Add salt, pepper, sugar and wine. Tomit onions on 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 onions will decrease significantly in volume.
- Flip the onion in a colander, let the remaining liquid drain.
- Transfer to a prepared jar, cork, store for storage.
Onion confiture, made according to the recipe, has a savory sweet-sour taste, allows you to successfully shade the taste of pate and poultry meat.
Spiced Onion Confiture
Composition (for 0, 35-0, 4 l):
- red onion - 1 kg;
- olive oil - 80 ml;
- sugar - 100 g;
- honey - 40 ml;
- dry red wine - 0, 2 l;
- anise, star anise, thyme - 3-4 pcs .;
- salt, pepper - to taste.
Method of preparation:
- Onion, peeled, cut in half, cut into strips along the rings.
- Lightly brown the onions in the oil, then sweat over low heat until soft.
- Add salt, sugar, pepper. Continue to stew onions for 5 minutes.
- Season the spices in a cloth bag or wrap in gauze. Put to the bow.
- Fill with wine, simmer on low heat for 20 minutes.
- Enter honey melted to a liquid state. Stir. Continue cooking for another 10-15 minutes, until the onion mass has the desired consistency.
Confiture cooked according to this recipe should not be stored for more than 2 months. Seasoning is perfect for cheeses.
Onion confiture is one of the most unusual spices. It is served to poultry dishes, cheeses and pate. It can be prepared in advance and stored in the refrigerator.
