Confit d’ Oignon
French Onion Marmalade is a wonderful condiment that can be used for a variety of meats, poultry, fish, or simply as a spread for sandwiches, breads, and appetizers. Onion marmelade is delicious! I also love serving it with cheese. The onion marmalade or “confiture d’oignons” is usually served in France with Foie Gras for Christmas or New Year.
The French word “confit” usually refers to food that is slowly cooked in some kind of fat. Originally it was a method used for preserving meat, typically duck, goose or pork. This French Onion Marmalade is a savory preparation of sliced onions, cooked to a soft, almost melting consistency.
In France, confit d’ oignion is not cheap! This is because there is no rushing the cooking process. It is usually recommend that once made waiting two weeks to a month until using. Yes, you can eat it fresh from the pot – it will blossom into something even better. Patience does pay off!
This wonderful French dinner menu was generously shared with my by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. Check out French Bistro Dining which includes this recipe.
Check out Linda’s Appetizer Recipes for more great cooking ideas.
Source: Photos are by French Tart of Southwest France. She operates a French Bed & Breakfast called Auberge de la Fontaine.