- Onion confit

If your mum is like mine, if she comes back from the market with two kilos of onions when you send her to buy only one for your recipe, when she doesn’t understand that you don’t have 5 children and you don’t want to waste food by buying too much at the same time, when you stopped fighting, you just have to find a solution.

‘You can freeze, you have a freezer now’ she always tells me. In case of a war, I am ready, as yes, I have a freezer.

My advice : make a ‘confit’.

We call it confit, purée or onion jam, it doesn’t really matter, the result counts, it’s delicious with meat, on a toast, with foie gras, and a glass of Sauternes.

In a sterilized jam jar you can keep it for months if you don’t eat it before. There are a lot of different recipes, with herbs, honey, tomato… This one cannot be more simple, onions, sugar, balsamic vinegar. Nothing more.

Ingredients – for a little jar

  • 500g of onions
  • 4 tbsp of balsamic vinegar
  • 1 tsp of sugar

Method :

Chop the onions finely, and put them in a pan with 4 tbsp of olive oil on a medium heat.

When they are transparent, add the balsamic vinegar and the sugar and finish to cook slowly for again 20min.

Et c’est tout !





  1. stephanie says:

    Hello miss, good idea!
    Was wondering I want to do Brushetta for tomorrow, so because I don’t want to waste my tomatoes do you have any recipe for a good Tomatoe confit I can use for bruschetta?



  2. sylviane says:

    Just cut them in quarter, in the oven on a grease proof paper. Olive oil, salt, pepper, garlic and herbs.
    slowly cooked to obtain dried tomatoes, not sun dried tomatoes but still dry tomatoes that you can keep in a jar or eat straight away on your bruschetta. Enjoy !

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