Onion jam Recipe

This is the perfect partner of foie gras. For festive meals, this onion jam is the ideal accompaniment to foie gras. The sweetness of the confit red or white onions makes it a pairing made in heaven.




30 min
Heat treatment time

Onion jam

Ingredients list

1.5 kg onions

70 g brown sugar

100 g butter

Olive oil

20 cl white wine

50 cl wine vinegar

10 cl grenadine

Herbes de Provence

Salt and pepper

Number of servings


Jar suggestion

Le Parfait Super Jars
All products


  1. Finely slice the red or white onion and sweat in a pan with the olive oil and half the butter over strong heat.
  2. Once the onions have started to brown, add the remaining butter, salt and pepper and add a tablespoonful of Herbes de Provence and add the brown sugar. Leave to simmer for 5 minutes.
  3. Pour in the vinegar followed by the white wine and reduce over strong heat, leaving the lid off the pan to let the alcohol evaporate.
  4. Then add the grenadine, stir well and cook over low heat for around 30 minutes.
  5. Pour the preparation into your Le Parfait Super jars and immediately proceed with heat treatment of this onion jam for 1 hour at 100°C.

The jam can be stored for several months.

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