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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Cover & cook over a gentle heat until they start to colour. | 3. Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted. | 4. Take off the lid and add the sugar, wine & vinegars. | 5. 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. | 6. 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. | 7. Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away. | 8. Ready to eat after 2 weeks, but better if kept for at least 1-2 months. | 9. Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled cut sliced	64.0	14.944	1.76	0.16
olive oil	100			11934.0	0.0	0.0	1350.0
sea salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
bay leaf	2			-	-	-	-
rosemary sprig	2			-	-	-	-
brown sugar	150		soft	47970.0	9001.2	1501.5	748.8
white wine	75			-	-	-	-
red wine vinegar	75			212.325	3.0173	0.447	0.0
balsamic vinegar	25	ml		23.8051	4.6068	0.1326	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.