| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
French |
Condiments, French |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Red onions; sliced very thin |
| 1 |
tb |
Sugar |
| 2 |
tb |
Red wine vinegar |
|
|
Salt and pepper |
| 2 |
tb |
Dried fruit: raisins, apricots, prunes); chopped |
| 1/2 |
c |
Red wine |
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 <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.
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