Onion confitur

A lot of articles have been written about onion confiture or what else this extraordinary delicacy is called - onion marmalade. This refined product rightly deserves special attention, because its excellent, savoury taste makes the hearts of many foodies and simply connoisseurs of delicious cuisine flutter.

Essentially, the onion confitur is a caramelized bulb onion that is generously seasoned with wine or wine vinegar, natural honey and aromatic spices and spices. When cooking, this sauce or seasoning turns into an indescribable taste and ephemeral consistency, a product that is not ashamed to serve to the most sophisticated gastronomic delights.

In France, for example, onion confitur is traditionally served with expensive cheeses, foie gras, fish or crispy toast. In addition, onion confitur is served to all kinds of pates, terrines, cheeses, cold and hot meat. And just in combination with a fresh slice of bread, you get an excellent treat.

For whom the word onion itself does not cause rainbow associations, try rethinking the values ​ ​ and preparing onion confitur, which, by the way, in its ready form can often be found on the shelves of hypermarkets. Try this delicious dish at least once and perhaps a small jar with this interesting product will permanently settle in your kitchen.

Meanwhile, to make homemade onion confitur, it is enough to have the necessary set of products and a little patience. It is also not required to belong to the category of cooking guru, since the process itself does not require many years of experience in this matter.

And the process of making homemade onion confitur, which in terms of taste is not only not inferior to the industrial version of this dish, but sometimes even exceeds it, is as follows. Peeled and cut into rings, the bulb onions are laid in a deep, thick-walled pan and cooked under a low heat lid for about 40 minutes until soft and slightly golden.

When the onion is practically ready, a certain amount of cane sugar and honey is added to it, after which it needs to be decayed a little more. The last step in the preparation of onion confitur is the addition of wine, wine or balsamic vinegar, which evaporates at a sufficiently high temperature.

As soon as the onion mass darkens and thickens, the fire turns off, and the finished dish is flavored with a variety of spices and spices. The result is excellent food with a characteristic sweet-spicy taste and an indescribable aroma.