Recipe Onion jam with red wine (Bordeaux)

You know the one about the jam dripping out of the holes in the toast! Well, not this one! It's ideal for enhancing red meats or accompanying foie gras. This is one of the easiest recipes around... and it's sure to delight your taste buds. And with its 50cl of red wine, it can still be eaten without moderation.

Confiture d'oignons au vin rouge (Bordeaux)
Preparation time:
30 min
Heat treatment time:
30 min
Shelf life:
Several Months
Community rating:


Number of persons: Several
  • 1 kg red onions
  • peanut oil
  • 200 g brown sugar
  • 50 cl of your favourite red wine (Bordeaux)
  • salt and pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Peel and chop the onions into small pieces.
  • In a frying pan, cook the onions in a base of peanut oil over a low heat for around ten minutes, stirring regularly.
  • When the onions are translucent, add the wine and sugar and reduce almost all the wine, stirring constantly, until you obtain a jam-like texture. Season to taste with salt and pepper.
  • Fill your jars with the preparation as hot as possible, close them and proceed immediately to heat treatment for 30 minutes at 100°C.

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