Onion confiture is an impeccable sauce: an expert shares her recipe and tips
Onion jam
Disputes between the French and Italians have not subsided to this day: both sides claim onion jam as their own. And no wonder. After all, not all cuisines of the world can boast of such a delicacy. Its main advantage is that it can be prepared at any time of the year and in just a few minutes, and then enjoyed with almost all dishes as a wonderful sauce.
The FoodOboz editorial team will tell you the recipe and features of making excellent onion jam, which was shared by food blogger Nika Gunchak on her YouTube channel.
Onion confiture
Ingredients:
- Blue onions - 800 g
- Brown sugar - 3 tbsp
- Red wine - 200 ml
- Pomegranate juice - 50 ml
- Apple cider vinegar - 2 tbsp
- Olive oil - for frying
- Oregano
- Pepper
- Paprika
- Salt
Method of preparation:
- Cut the onion into half rings. Send to the pan.
- When the onion is soft, add sugar. Stir constantly.
- At this stage, add all other spices, wine, juice, and vinegar.
- When all the moisture has completely evaporated, it means that the jam is ready. Put it in jars.
The jam tastes best with liver pate, fried meat, brie, or Camembert cheese.
Confiture in combination with other dishes
Special features of cooking
- Onion jam can be fried in butter, which makes the dish even more tender and helps the onions to get a golden brown.
- All varieties of onions can be used for the dish, but most often the jam is made with white onions: they are much sweeter than other varieties.
- The thinner you cut the onion, the more delicate the texture will be.
- It is recommended to store the confiture for no more than a month.
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