Le Délicieux Confit d’Oignon de Jackie

Le Délicieux Confit d'Oignon de Jackie

Remember how I told you that Jackie and I, the cooking twins, had met in real life, in London? Remember how she had showered me with yummy food gifts? Well, this is one of them, coming directly from her kitchen, in its little jar.

I held the opening ceremony the other night. Cautiously removed the cute purple tulle hat and bow. Marvelled at the harmonious hand-cut strips of red onion in their rich burgundy-colored glaze. Took in the sweet and tangy scent. Spread a nice amount on a Swedish krisproll. Bit into it, dexterously catching the stray strips. Mmmmmmh. Went for seconds.

Don’t you wish Jackie was your friend too.

  • http://www.mum-mum.info Wena

    wow… looks good. what else can the jam be eaten with? :)

  • http://chocolateandzucchini.com clotilde

    Wena – Onion Confit can be used as a condiment, to eat with veggies, meats or fish, or even cheese. It can also be a nice base layer for a vegetable pie, you could mix it in a salad dressing… Endless possibilities! :)

  • http://www.aspoonfulofsugar.net/blog/ Angela

    What a fantastic gift Clotilde! Red onion confit is fantastic as part of a Goat Cheese and Red Onion tart…

    Just make a plain shortcrust pastry (you could also flavour this with some cheddar cheese), line individual tartlet tins, bake blind. Leave the pastry to cool. When ready to eat, brush the pastry cases with some beaten egg and pop back into the oven (180C) for 5 minutes (to seal it), spoon a thick layer of confit into the case and place a thick slice of goats cheese on top. Bake for approx 20 mins until the goats cheese is browned and bubbling around the edges.

  • http://gastroblog.com Jackie D

    Aw! I’m glad you liked it!

    Angela, that tart sounds so good! Coincidentally, I have just posted a recipe that incorporates this red onion confit on my blog, for a roasted red pepper, goat’s cheese and caramelised onion timbale:
    http://www.gastroblog.com/archives/001831.php

    I also like it on the side with roast chicken.

  • http://chocolateandzucchini.com clotilde

    Angela – Thanks for the tart recipe, it sounds fantastic and a great way to showcase my gift!

    Jackie – Don’t tell me you had even a moment’s doubt whether I’d like it! It’s perfect! :)

  • Hande

    Angela’s tart sounds good as well… I made the jam and added to the original recipe: 2 cloves, 2 blackpepper corns and the zest of half a lemon (from tree in the garden;-))… Great with (goat)cheese… Thank you gals!

  • Giselle

    The link to this recipe is gone. :(

    Would you mind posting the recipe for the onion confit? I love onions and add them to almost anything I make!

    Thanks!

Get the newsletter

Receive a free monthly email with a digest of recent entries, plus exclusive inspiration and special announcements. You can also choose to be notified of every new post.