Hello my friends! You know, I'm a little horrified and panicked here, because I discovered that I have never shared recipes for onion jams with you, although I cook them regularly. After all, there is nothing more beautiful than them as a seasoning for pâtés and cheese platters, which I love so much. Oh, and how great is the spicy onion jam for a steak with blue cheese. Delight! In microdoses, of course, in order to only slightly shade the meat and spicy cheese taste.

However, I once slipped on my site for an Asian-style burger, but that story is significantly different from European traditions.

Um, let me explain, for those who are not in the subject - this condiment, which is not understandable to everyone, is often called jam, marmalade, confiture and even jam. From this, its essence does not change - this marvelous substance based on onions, tartaric acids and glucose, fructose or sucrose is boiled down to such a consistency that it can be spread with a thin layer on a fresh baguette or ciabatta bruschetta. The key phrase is to spread a thin layer! It is the “smoothness” and “stickiness” that determine the readiness of such a jam, where the onion component is read not by its sharpness, but by a light tint of piquancy.

In the language of numbers, all this means that onion sugars (and, depending on the soil and climate, from 8 to 14%) are caramelized, having gone through several main stages and interactions with other components. I hope I completely confused and intrigued you, so I suggest moving on to the recipes ...

So. Globally, there are two varieties of onion jam. The first is very sweet, where sugars are taken at the rate of 12-15% of the weight of raw onions. Spices and aromatic herbs are usually added to this jam for balance.

The second conditional extreme is sweet and sour, where there are no more than 5% sugars, and in addition to tartaric acids, there are also noble acetic acids.

And immediately pay attention - all the ingredients are greatly boiled down (by 70-80%), which means that the concentration of sugars increases. Both variants can be prepared in white and red versions, respectively, from white onion with white wine or red with red. I will show you conditionally ROSE recipes, and you dance from them to the left or right to your liking, not forgetting that these are extremes in terms of sugars, and there is always room for compromise ...

Sweet and spicy onion jam

(Ideal for cheese platter where there is room for blue or aged cheeses)

- white and red onions (in half) - 1 kg,

- OM (olive oil) - 3-4 tablespoons,

- anise - 2-3 stars - optional,

- star anise - 5 boxes - optional

- thyme - 4-5 sprigs,

- dry red wine - 180 g,

- sugar - 100 g,

- honey - 40 g,

- salt and pepper - to taste

Yield 280 - 320 g

Sweet and sour onion jam

(good for pates and terrines, because it does not argue, but sets off)

- white and red onion - 1kg

- OM - 3-4 tablespoons,

- red wine - 150 g,

- sugar - 50 g,

- red wine vinegar - 70 g,

- salt and pepper - to taste

Yield 260 - 300 g

The general scheme for making onion jam in my system ...

1. Onion cut into half rings or feathers 2-3 mm thick. It is better to take bulbs of medium size.
2. Lightly heat the olive oil in a heavy bottomed pan or saucepan. Lay out the sliced ​​onion. Constantly stirring, simmer over low heat until the onions are transparent and “lethargic”, and this is where the characteristics of your pan are important. This round can take 8 to 15 minutes. Yes, the process is rather boring, but no more boring than making risotto, but you can scroll through Instagram with your free hand.
3. Introduce spices and passions, apart from accentuating agents (wine vinegar or honey)…

The photo shows a saucepan with a diameter of 18 cm, because I cooked 1/3 of the recipe purely for show, but for the full volume you will need a frying pan 28-30 cm or two 22-24 cm each. Or more time. Just remember, the smaller the diameter of the dish, the more time it takes to evaporate.

1. Cover the onion mixture with a lid and simmer for 15-20 minutes on low heat. During this time, mix 3-4 times. And even if your pan (stewpan) has a tight-fitting lid without a steam outlet, the volume of future jam will decrease by about half. Just believe.
2. Now you need to introduce an accent product - vinegar or honey ...

1. And cook on the lowest heat for 15-20 minutes, stirring occasionally, until a sticky consistency, and it comes with a loss of moisture of 75-80%.
2. The honey version boils faster, as you understand, and the acetic version, on average, takes 10 minutes longer.

Of course, the cooking time of onion jam directly depends on the size of the dish, its heat capacity, on the grade of ingredients and on the chosen recipe. The bet here is on the result - it is important to achieve the nominal sticky consistency of jam. When it seems to you that everything is ready, make a test - spread 1/4 teaspoon on bread. Does it smear like butter? So, ok! If texture still prevails, boil and boil for, like, 5-10 minutes. And you will be rewarded with such beauty ...

In French cuisine, onion jam is one of the most popular and versatile condiments. Now, at Christmas time, onion jam in recipes is especially common in combination with cheese snacks, foie gras, meat and fish.

I was impressed with this jam and decided to try it, because onions are a product that is always at hand, and it is inexpensive. My husband just brought a giant onion from the store, for the photo I chose the smallest specimens, and most were up to 10 centimeters in diameter.

In general, most often I saw recipes with red onions, but onions and white ones are just as common. A wide variety of additives are used in jam: firstly, wine - white and red, secondly, spices: cumin, coriander, pepper, thyme, etc., thirdly - vinegar (apple, balsamic, grape).

I came across a recipe with the addition of grapes, and I liked it. If you take dark grapes, then the jam will have a rich color, such a burgundy-fillet, and if you take white, then the jam will be light, yellowish.

Ingredients: 750 g onions, 125 ml dry white wine, 300 g sugar, 1 tbsp. balsamic vinegar, 100 g grapes, salt and pepper to taste.

In the slow cooker, I cooked for one hour on the Jam program, then another half hour on the stove.
You can (and should) immediately cook on the stove, but it also takes a lot of time - at least an hour for the jam to thicken.

As for the taste, to be honest, at first I didn’t like it, it smells sweet, it smells like onions, I thought that I had translated the onions in vain. I decided to try it with cheese - oh, it's a completely different matter! The French still love this jam for a reason.

Of course, we don’t cook foie gras (they say this jam with foie gras is generally something magical), but I think it’s quite an exquisite addition to meat and poultry. In general, it's a matter of taste, try it and draw your own conclusions.

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Good evening everyone!

Thanks to everyone yesterday for leaving comments on my mushroom pie, which, although it did not win the competition, but as I understand it, you really liked it. Thank you for appreciating it and I hope that at the opportunity you will cook it at home for yourself and your loved ones, which, I am sure, will please them.

I will say right away that I was predisposed to onion confiture. I love anything to do with stewed or caramelized onions. I love fried onions, I love onion tart, I love traditional French onion soup, I love oven baked onions. This list I can continue. I have tried to cook onion confiture , but a slightly different recipe, and I like the result too. I already posted the recipe. onion confit with goat cheese, you can see here:

But this recipe is an absolute hit and those of you who love onion jams simply have to cook it according to this recipe!

I've been making this confiture for two weekends in a row. From 1 kg of onion, a jar of 300-350 ml is obtained. I took the most ordinary bottle of Muscat, bought it in the nearest supermarket, and if I'm not mistaken, it cost me 5 euros. So what? Muscat at 5 euros did not disappoint at all! As a result, after almost 2 hours, the onion confiture acquired the very desired consistency and a very pleasant sweet taste.

I note that I reduced the amount of sugar . The recipe called for 250 grams of sugar, I used only 100 grams of sugar, but added 2 tablespoons of good liquid honey.

Here's how I made the onion jam.
To get a jar of 250-300 ml we need:

• 1 kg juicy white onion
• 0.5 Muscat
• 100g brown sugar (approximately 5 tablespoons)
• 2 tbsp runny honey
• 1 tbsp dry "bouquet garni" (which includes various herbs)
• A pinch of coarse sea salt
• Black pepper
• 50 gr butter
• 2-3 tbsp olive oil

How I prepared:
Cut the onion into rings.
Melt butter. Add olive oil to it. Put the chopped onion into the pan and fry it lightly for 7-10 minutes.
Then add sugar, honey, herbs to the onion.
Salt, pepper.
Pour in Muscat.
Boil. Reduce the fire. Simmer the onion over low heat for 2 hours.

I stewed for 1.45 minutes for 5 (who has an induction cooker).

If there is little wine left at the end, and to avoid the onions from burning or sticking to the bottom of the pan, you can add a little water. Which is what I did.

Everything! Ready! Very easy and fantastically delicious! I advise everyone!

What is this onion confiture good for? I really like him with goat cheese. Liked it a lot with turkey fillet, which I fried on the sides in a pan and then sent the fillet under the grill, putting a small piece on each fillet emmental. Also for dinner that evening were baked vegetables in the oven (carrot and pumpkin with nutmeg) and eggplant gratin with mozzarella. Here is what turned out to be in a plate with onion jam as the "star" of dinner.

Photo do not judge strictly , everything was filmed already very late, without daylight and, most importantly, in a big hurry, because I was madly hungry after spending three hours in the kitchen.

For those who are interested in how they cooked baked vegetables, here is a short recipe:
Pumpkin and Morovka in the oven!
For 6-8 servings:

• 1 kg pumpkin
• 1 kg carrot
• Olive oil
• Salt pepper
• A pinch of nutmeg

Chop the vegetables and place them on a baking sheet.
Drizzle olive oil on top. Pepper, salt and sprinkle with nutmeg on top.
Send to the oven at 180 gr for 45-50 minutes.

Here's how I made eggplant gratin with mozzarella
For 4-6 servings we will need:

• 3 large eggplants
• Lots of olive oil
• 2 heads of garlic
• Salt pepper
• dried basil
• 250-300 gr mozzarella

How to cook:
Cut the eggplant into thin round plates using a vegetable cutter (mandolin). The thinner the eggplants are cut, the faster and better they will bake in the oven.
Squeeze out the garlic.
Cut mozzarella into cubes.
Arrange eggplant in a circle on a plate.
Drizzle each layer well with olive oil. Pepper, salt. Add garlic.
Send the eggplants to a preheated oven at 180 g for 45 minutes.
After 45 minutes, take out the eggplant. Top with diced mozzarella. Decorate with basil. Drizzle with olive oil and put in the oven for 3-5 minutes. Once the cheese is melted, the gratin is ready!

That seems to be all for tonight.

For many, the word confiture is associated primarily with some kind of dessert. And this is not surprising, because he is a kind of jam. Despite the fact that onion jam sounds very unusual, and many people think whether it is worth trying to cook it, the answer is unequivocal - yes. Onion confiture will not only be an excellent addition to desserts, but also complement any meat dishes. And since the cooking time is quite long, the onion has time to completely caramelize, which gives the finished dish an incredible taste.

Useful properties and contraindications

In addition to the unusual taste, onion confiture has many useful properties that make this dish not only insanely tasty, but also healthy. Useful properties are determined by:

1. A large amount of vitamin E, which is contained in the finished product, not only helps prevent anemia, but also has a positive effect on the process of producing red blood cells in the human body.
2. Onion confiture is able to have a cleansing and laxative effect. A large amount of potassium helps to get rid of excess fluid, which leads to a decrease in swelling.
3. Frequent use of such a delicacy has a positive effect on the nervous system, as it contains a lot of magnesium and B vitamins. According to many experts, it is onions that are the easiest way to provide a person with positive energy.
4. Excess vitamins, A and C, found in this unusual vegetable, help strengthen the body with antioxidants, which, in turn, prevent the formation of pathogens.

In addition to a huge number of useful properties, onions also have some contraindications that should not be left without due attention.

Contraindications may be:

1. It should be extremely careful to use such a dish for people who are prone to the development of allergic reactions.
2. This unusual dish contains alcohol, so it is not recommended to include it in the diet for children.

Cooking features

To date, there is a fairly large variety of recipes for making jams and jams from this vegetable. All of them have both some differences and some similarities. But despite this, onion confiture recipes should contain products such as various seasonings, vinegar and wine. If we talk about making onion jam, then honey is indispensable in such recipes.

The recipe for the classic onion confiture includes very simple ingredients that are sure to be found in the kitchen of any housewife. To prepare confiture, you need to choose the main product, namely onions, which can be either ordinary onions or other varieties. For example, if you use a red onion, the finished dish will have a more saturated color.

Ingredients:

Cooking steps:

It is best to store the finished treat in the refrigerator, using glass containers for this.

Onion Jam: Recipe

In addition to onion confiture, this wonderful and unusual vegetable can also be used to make jam, which is the main seasoning in French cuisine.

Jam can also be used as a side dish or as a dish on its own. And in order to make its taste more saturated and original, during cooking, you can use all kinds of additives, from wine to acetic acid.

Required Ingredients:

The preparation of onion jam consists of the following steps:

1. First of all, you need to clean, wash and cut the onion into thin rings.
2. On a heated frying pan with vegetable oil, the onion is fried until brown. The whole process does not exceed 5 minutes.
3. After that, it is worth adding juice, honey and chopped dried fruits into a container with onions. All this mixture must be simmered over low heat for at least an hour. At the end of cooking add salt and cinnamon.
4. After an hour, the lid should be removed and the onion simmered for another 10 minutes. This time is necessary so that all excess liquid can evaporate.

The finished product is placed in glass containers and sent to the refrigerator.

In general, the preparation of onion confit requires not only little time, but also a rather small amount of products. But if you follow all the rules and subtleties of cooking, you can get a simply amazing dish that will be a great addition to meat side dishes. In addition, onion confiture has a positive effect on the human body. Therefore, you can enjoy the incredible taste with benefits for the body.

Girls, remember, I told you that friends brought us onion jam from Italy from Calabria? So. Everyone has tried it and loved it! But my husband decided to try it when there was almost no jam left! I. tried it.

And the jam is over. So I asked myself the question - is it possible to cook such a yummy yourself ?! It turned out - you can!

There are a lot of recipes on the Internet! Picked out a few that I like the best! Here I am posting them. And when I cook it myself, I will definitely tell you and show you!

This recipe is a variation of the French confit(ure) d'oignon This sauce/seasoning is served with cheeses (especially aged or moldy), pate. But it's also very good with steak and game.

Ingredients for the onion jam recipe

For 1 (one) serving ① Onion - 500 g

② Olive oil - 50 ml

⑦ Orange peel (piece)

⑧ Vinegar (balsamic or red wine) - 50 ml

⑨ Orange juice - 100 ml

⑩ Sugar (soft brown if possible) - 75g

Add rosemary, parsley, zest, pepper and continue to fry over low heat min. 10.

While still hot, we lay it out in clean sterilized jars - it turns out about 300 ml.

I store jam in the fridge, but with this amount of sugar and vinegar, it will probably keep just fine in the kitchen cabinet. Confiture is much tastier after 1-2 months of storage, but it is not bad at all fresh.

Onion marmalade is not a sweetness, as we used to think, but an additive, rather, even a spice, such as mustard, adjika, etc. Served with meat, fish, you can simply spread it on bread. It is necessary to prepare onion marmalade not from ordinary onions, but from red varieties, because otherwise there will be a bitter taste.

I propose to cook a delicacy. If you think that jam is only suitable for dessert, then you are mistaken. This jam has gained great popularity in different countries of Europe. We tried it for the first time in Italy. Onion jam or marmalade is served with meat, pates and cheeses. Imagine how tasty it is to spread this jam on a piece of black bread and cover with a slice of aged cheese. And if you put it in small jars and decorate it beautifully, then this is an excellent gift. I think it's very nice to get a basket of homemade jam (jam) for Christmas or New Year.

Composition (2 jars of 400 gr):

red wine - 100 ml.

olive oil - 50 ml.

vinegar (I have apple) - 4 tbsp.

ground coriander - 1/2 tsp

Peel the onion and cut into half rings. Don't grind too much, as it will boil down. I got a terribly evil bow. As a result, I had to cut in turn with my husband and cry too :)

Heat olive oil in a frying pan and add thyme and coriander.

We throw the onion into the pan and fry over medium heat for about 5 minutes. These 5 minutes. You have to stand and stir so it doesn't burn. Then cover with a lid and reduce the heat. Stew min. 15 stirring occasionally.

Then add wine, sugar, honey, vinegar and salt and pepper. Stir and simmer under the lid for another 50 minutes, stirring occasionally.

After 50 min. bow looks like the photo. It is sticky and soft.

Sterilize clean jars and fill with onion jam. Wrap the jars tightly and turn upside down. Let's cool down. When it cools down, check if the lid is retracted and put it in a cool place. An open jar should be stored in the refrigerator. We now have the perfect addition to steaks, poultry, patés and cheeses.

rucept.ru

How to make onion jam: an exquisite recipe for onion jam

Onion jam, or confiture, is attributed to the Italians and the French. We will not find out who exactly came up with the idea of ​​making onion jam, but simply cook and enjoy this extraordinary taste.

To make onion jam, you need red or white onions - they have less bitterness.

Prepare the ingredients for the onion jam:

• 500 g onions;
• 150 g of dessert wine (red for red onions and white for white onions);
• 25 g butter;
• 4 tablespoons of liquid honey, or sugar;
• 2 tbsp. tablespoons of balsamic or apple cider vinegar;
• 0.5 tsp dry Italian herbs;
• Salt, pepper, raisins - to taste.

Peel the onion from the husk and cut it into rings, or half rings.

Fry the onion in butter, over very low heat, until it becomes transparent, but in no case burnt.

Add honey. Stir so that the onion boils well with honey and lightly caramelizes.

Pour vinegar and wine into the pan.

As soon as the mixture boils, place the pan on a divider so that the confiture barely boils.

Add spices, salt and pepper. Cover the pan with a lid and simmer the onions for about 15-20 minutes. During this time, onion rings will be saturated with wine-honey taste and acquire an incredible aroma.

You can store onion confiture in tightly closed jars in the refrigerator. No one has yet been able to determine the shelf life, since they ate it within a few days after preparation.

Onion confiture harmonizes wonderfully with meat, fish, and liver. Plus, you can just spread it on toast, and simple foods like toasted bread and onion jam will make your day unusual and a little French.

Watch the video on how to make red onion and wine confiture:

suseky.com

Onion confiture

I am sure that today's my recipe will not be guaranteed for everyone. Who loves onion in all its manifestations, who is not afraid of new combinations of taste and aroma shades - everyone is here! We will prepare onion confiture (aka marmalade) - an extremely unusual, original, spicy and interesting dish. Well, for those who don’t really like such things, you can just look at the pictures ...

I dreamed of making onion confiture for a long, long time. I read a lot about him, scoured the Internet in search of suitable recipes, and now I have finally matured. Thanks to Irishka for this - she just made the order, thus leaving me no right to capitulate. I will say right away - I took several recipes as a basis, after which I deduced one that would suit me personally.

Despite the name (confiture is a sweet dish, almost like jam), my dish is not cloyingly sweet. I intentionally cut back on the sugar so that the sourness of the white wine and lemon juice dominated. In addition, white sugar was replaced with cane sugar for more caramel flavor and aroma. Many recipes for onion confiture use natural honey, but I did not dare to stew it for more than an hour, so I excluded it.

A few more words about products. Buy white wine not the cheapest, because the aroma of ready-made onion confiture depends on its quality. Take what you would like to drink. From aromatic seasonings, I use only ground white (it has a thinner taste and aroma compared to black) pepper, and you can try adding thyme, rosemary, coriander, bay leaf ... In general, those additives that you like best. What is this outlandish onion confiture eaten with? It tastes best with pates, especially liver (fact!) or cheeses (I read that it is ideal to take soft cheeses with mold, whoever loves it), but it will be extraordinary on crispy toast. And if you want it straight from the can, in its purest form - it is so rich and self-sufficient.

Ingredients:

Servings: 6

Cooking time: 1 hour 30 minutes

finecooking.ru

Culinary recipes and photo recipes

Onion confiture

We ask all "onion crybabies" to remain calm! Today's menu is onion jam! Many who have prepared this confiture only once, knowingly call it a sophisticated gastronomic delicacy. Its piquant taste will make your heart tremble from the very sight of caramelized in honey, wine and spices, ordinary and so unpretentious in its original form, onions. Rethink your values ​​and be sure to cook the most delicious onion jam!

Ingredients To prepare the onion jam:

• salad onion (white, red) or onion - 0.5 kg
• butter - 50-80 g
• sugar - 100 g
• honey - 2-3 tbsp.
• dry red wine (muscat) - 250 ml
• salt - 1 tsp
• spices: coriander, black pepper, cinnamon - 1 tsp each.
• orange zest, bay leaf, rosemary sprig - optional

Recipe onion jam:

Peel the onion from the husk and cut into thin half rings.

In a heavy bottomed pan, melt butter with sugar and honey.

Add the onion rings to the skillet and simmer over medium heat until the juices have evaporated. As the moisture evaporates, the onion will begin to caramelize and turn golden. Stirring occasionally, fry the onion in caramel for 5-7 minutes until thickened. Don't let the onion burn!

Pour dry red wine into the onion, bring to a boil to evaporate the alcohol.

Prepare spices, grind coriander and black pepper in a mortar.

Pour salt and prepared spices, zest (cut into large pieces), bay leaf and rosemary into the wine, mix.

Simmer the onion confiture over low heat until it becomes thick and viscous for 30-40 minutes. The wine should evaporate almost completely, leaving the onions with their aromas and amazing color. Remove bay leaf, rosemary and zest from confiture, arrange it in jars. Onion confiture is ready!

The French love to feast on onion confiture with fish, foie gras, expensive aged cheeses and crispy toast; there it is served with all kinds of terrines and pâtés.

However, you can feel the beauty of onion confiture with a simple slice of bread… Excellent taste and indescribable aroma!

cook-s.ru

Onion confiture

Properties of onion confiture

How much does onion confiture cost (average price per 1 kg.)?

A lot of articles have been written about onion confiture, or as this extraordinary delicacy is also called - onion marmalade. This exquisite product rightfully deserves special attention, because its excellent, spicy taste makes the hearts of many gourmets and connoisseurs of delicious cuisine tremble.

In fact, onion confiture is caramelized onion, which is generously seasoned with wine or wine vinegar, natural honey and fragrant spices and spices. When cooking, this either sauce or seasoning turns into an indescribable taste and ephemeral texture, a product that is not ashamed to be served with the most sophisticated gastronomic delights.

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

For whom the word onion itself evokes not rosy associations, try to rethink the values ​​and prepare onion confiture, which, by the way, can often be found ready-made on the shelves of hypermarkets. Try this delicious dish at least once and perhaps a small jar with this interesting product will forever settle in your kitchen.

Meanwhile, to prepare homemade onion confiture, it is enough to have the necessary set of products and a little patience. It is also not required to be classified as a culinary guru, since the process itself does not require many years of experience in this matter.

And the process of making homemade onion confiture, which in terms of taste is not only not inferior to the industrial version of this dish, but sometimes even surpasses it, is as follows. Peeled and sliced ​​onions are placed in a deep frying pan with thick walls and cooked under a lid over low heat for about 40 minutes until soft and slightly golden.

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

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

Calorie content of onion confiture 332.9 kcal

Energy value of onion confiture (The ratio of proteins, fats, carbohydrates - bzhu):

Energy ratio (b|g|y): 0%|1%|102%