Onion jam

Jams & Jellies

Préparation

30 minutes

Traitement thermique

1 h

Temps de conservation

12 months in a dry and fresh place (<6 c °)

Eat foie gras, yes okay, but not alone! For your festive meal, this onion jam will be perfect with foie gras: it will sublimate this renowned dish thanks to the sweetness of its compote of red onions or white onions.

For how many ?

Jumper Le Parfait > Cumber - 324 ml (diameter: 82)

Ingredients

Onion

1.5 kg

Brown off

70 g

Butter

100 g

Olive oil

White wine

20 cl

Wine vinegar

50 cl

Grenadine

10 cl

Provence herbs

Salt

Pepper

Steps

Slide the white onions or red onions and brown them in olive oil and half the butter over high heat.
Once the caramelized onions are, add the rest of the butter, salt, pepper, incorporate a tablespoon of Provence herbs and add the brown sugar. Simmer 5 min.
Pour the vinegar then the white wine and let reduce over high heat so that alcohol evaporates.
Then add the grenadine, mix well and cook over low heat for about 30 minutes.
Pour the preparation into your jars Le Parfait Super and immediately proceed to the heat treatment of this onion jam, 1h at 1200 ° C. The conservation time is several months.

Recettes destinées à un usage domestique, dans le respect des règles d’hygiène.

Rate this recipe

1 comment

- Claude
- January 6, 2026 at 11:31 am
Votre confit d’oignons est super bon ….à refaire !

Claude…sherbrooke, quebec, Canada

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