French Onion Marmalade 

Makes abt 2 to 3 half pints 

Ingredients: 

3 large red or white onions, peeled, cut in half, and sliced into 1/4 inch slices 

1/2 cup olive oil 

1 teaspoon coarse or sea salt 

1/2 teaspoon black pepper 

2 bay leaves 

2 rosemary sprigs 

2 tablespoons soft brown sugar 

1/3 cup dry red wine 

1/3 cup red wine vinegar 

1/8 cup good-quality Balsamic Vinegar 

In a large pan over medium heat, heat up the olive oil. Add the sliced onions, tossing around to make sure they all have a coating of olive oil. Reduce heat to medium and cook, covered, until the onions start to color. 

Add the salt, pepper, bay leaves, and rosemary. Cook, stirring occasionally, an additional 20 to 30 minutes or until the herbs have wilted. 

Add the brown sugar, wine, wine vinegar, and Balsamic Vinegar.

Bring to a boil, stirring constantly; then lower the heat to low and let simmer for approximately 20 to 30 minutes until the liquid is dissolved and the onions are soft and sticky, stir constantly. 

Remove the rosemary and bay leaves; discard. 

Ladle mixture into jars to 1/8 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 minutes

Confit D' Oignon - French Onion Marmalade

Found on Food

YIELDS 1 300ml Jar

INGREDIENTS 

* 1kg onion, red or yellow, peeled & cut in half & sliced thinly 

* 100ml olive oil 

* 1 teaspoon sea salt 

* 1⁄2 teaspoon ground black pepper 

* 2 bay leaves 

* 2 rosemary sprigs 

* 150g soft brown sugar 

* 75ml dry white wine 

* 75ml red wine vinegar

* 25ml balsamic vinegar

DIRECTIONS

* In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.

* Cover & cook over a gentle heat until they start to colour.

* Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.

* Take off the lid and add the sugar, wine & vinegars.

* Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.

* You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.

* Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.

* Ready to eat after 2 weeks, but better if kept for at least 1-2 months.

* Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.