Try this Oignons Confiture (Red Onion Relish) recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 Red onions; sliced very thin
2 tb Dried fruit: raisins,
Salt and pepper
1 tb Sugar
1/2 c Red wine
2 tb Red wine vinegar
1 tb olive oil

Servings

INSTRUCTIONS

Heat oil in noncorrosive saucepan over medium heat. Add onions. Let sweat gently until onions start to give off their juices. Stir in sugar, vinegar, salt and pepper until the mixture starts to melt. Add dried fruit and wine, then cover and reduce heat to lowest setting. Use a heat diffuser on the burner, if necessary. Watch and stir often, adding more wine or water as needed. When the onions and fruit have melded and cooked down to a jamlike consistency, taste and adjust seasoning. Add more vinegar if needed to balance the fruit. Note: I stuff a tablespoon of this onion "jam" in small hollow parboiled onions and roast them in the oven. -Kate Ratliffe, author Shared by Sherilyn Schamber Recipe By : A Culinary Journey in Gascony Posted to MC-Recipe Digest V1 #240 Date: Wed, 09 Oct 1996 15:42:48 -0700 From: Sherilyn Schamber NOTES : Intensely flavored vegetable side dish, a favorite served with grilled chicken or lamb chops. This confit may ber served hot or at room temperature as a relish with roasts and fowl. It will keep refrigerated for several days.

NOTES

Alert editor

Oignons Confiture (Red Onion Relish)

1  Red onions; sliced very thin 
2 tb Dried fruit: raisins, 
  Salt and pepper 
1 tb Sugar 
1/2 c Red wine 
2 tb Red wine vinegar 
1 tb olive oil

Heat oil in noncorrosive saucepan over medium heat.  Add onions.  Let sweat  gently until onions start to give off their juices.    Stir in sugar, vinegar, salt and pepper until the mixture starts to melt.  Add dried fruit and wine, then cover and reduce heat to lowest setting. Use  a heat diffuser on the burner, if necessary.  Watch and stir often, adding  more wine or water as needed.    When the onions and fruit have melded and cooked down to a jamlike  consistency, taste and adjust seasoning.   Add more vinegar if needed to  balance the fruit.    Note:  I stuff a tablespoon of this onion "jam" in small hollow parboiled  onions and roast them in the oven. -Kate Ratliffe, author    Shared by Sherilyn Schamber  Recipe By     : A Culinary Journey in Gascony    Posted to MC-Recipe Digest V1 #240    Date: Wed, 09 Oct 1996 15:42:48 -0700    From: Sherilyn Schamber <sherschm@concentric.net>    NOTES : Intensely flavored vegetable side dish, a favorite served with       grilled chicken or lamb chops.  This confit may ber served hot or         at room temperature as a relish with roasts and fowl.  It will         keep refrigerated for several days.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (84g)
Recipe Makes: 4 Servings

Calories: 97
Calories from Fat: 8 (8%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 42.3mg		1 %
Potassium 80.7mg		2 %
Total Carbohydrate 10.9g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 10.9g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 97

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe