Sweet and Savory Red Onion Confit
This Sweet and Savory Red Onion Confit is a delightful addition to any meal, pair it with an array of cheeses, or use it to elevate your quiches and savory pies. It's a perfect topping for hamburgers and sausages, or a flavorful companion for roast meats and vegetarian dishes like lentil roast. With a blend of rich flavors that deepen over time, preparing this confit in advance will yield a mellower and sweeter taste. Pack it in sealed sterilized jars for long-term storage or gift it to friends and family during the holiday season. This recipe originated in the December 2003 edition of Sainsbury's Magazine, but any time of year is ideal for making this tantalizing treat!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Sunflower oil
120 ml (For cooking)
Red onions
700 g (Very finely sliced)
Caster sugar
175 g (For sweetness)
Sherry wine vinegar
150 ml (For acidity)
Grenadine (cordial)
2 tablespoons (For sweetness and color)
Red wine
250 ml (For depth of flavor)
Salt
1 teaspoon (To enhance flavors)
Fresh ground black pepper
1 teaspoon (For seasoning)
Instructions
1
In a wide, shallow pan, heat the sunflower oil over medium heat until shimmering.
2
Add the finely sliced red onions, caster sugar, salt, and freshly ground black pepper to the pan. Stir to combine the ingredients thoroughly.
3
Reduce the heat to low and cook the mixture gently for about 30 minutes, stirring occasionally. You want the onions to soften and release their liquid until most of it has evaporated and they become translucent.
4
Once the onions are softened, add the sherry wine vinegar, grenadine, and red wine to the pan. Stir well to incorporate all the ingredients.
5
Continue to cook the mixture uncovered at a gentle simmer for another 30 minutes, stirring regularly. The goal is to allow the mixture to reduce and thicken until it reaches a jam-like consistency.
6
After the cooking time, turn off the heat and let the confit cool slightly. Once cooled, decant the confit into sterilized jars and seal them tightly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet and Savory Red Onion Confit?
It is a delightful jam-like condiment made from caramelized red onions, sugar, vinegar, and red wine, offering a blend of rich sweet and savory flavors.
What foods pair well with red onion confit?
It pairs excellently with an array of cheeses, quiches, savory pies, hamburgers, sausages, roast meats, and vegetarian dishes like lentil roast.
Is this recipe suitable for vegetarians?
Yes, the ingredients listed are plant-based, making it a great flavorful companion for vegetarian dishes.
How should I prepare the red onions?
The red onions should be very finely sliced to ensure they soften correctly and reach the desired consistency.
Can I make this recipe in advance?
Yes, preparing this confit in advance is recommended as the flavors deepen over time, yielding a mellower and sweeter taste.
How do I store red onion confit for the long term?
For long-term storage, pack the confit into sealed sterilized jars.
Is this a good gift idea?
Absolutely, it is a perfect homemade preserve to gift to friends and family, especially during the holiday season.
Where did this recipe originate?
This specific recipe originated in the December 2003 edition of Sainsbury's Magazine.
What type of oil is used in this recipe?
The recipe calls for 120 ml of sunflower oil.
What is the purpose of caster sugar in the confit?
Caster sugar is added to provide sweetness and help the onions caramelize.
Why is sherry wine vinegar used?
Sherry wine vinegar provides necessary acidity to balance the sweetness of the sugar and onions.
What does grenadine add to the recipe?
Grenadine cordial is used to add both extra sweetness and a vibrant color to the confit.
What kind of wine is recommended?
The recipe specifies 250 ml of red wine to provide a deep, rich flavor.
How long do the onions need to cook initially?
The onions should be cooked gently on low heat for about 30 minutes until they are translucent and most liquid has evaporated.
What heat setting should I use?
You should use medium heat to shimmer the oil initially, then reduce to low heat for the remainder of the cooking process.
How long is the total simmering time after adding liquids?
After adding the vinegar, grenadine, and wine, the mixture should simmer for another 30 minutes.
Should the pan be covered or uncovered?
The mixture should be cooked uncovered to allow it to reduce and thicken.
What is the final target consistency?
The goal is to cook the mixture until it reaches a thick, jam-like consistency.
What type of pan is best for this recipe?
A wide, shallow pan is recommended for even cooking and efficient reduction of the liquids.
Do I need to stir the mixture?
Yes, you should stir occasionally during the first 30 minutes and regularly during the final 30 minutes to prevent sticking.
What seasonings are used?
The recipe uses 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper.
How much red onion do I need?
The recipe requires 700 grams of red onions.
Can I use this on hot dogs?
Yes, it is described as a perfect topping for sausages and similar grilled meats.
Is this recipe only for the holidays?
No, while it was featured in a December magazine, any time of year is ideal for making this treat.
How do I finish the process?
Once thickened, turn off the heat, let it cool slightly, then decant into sterilized jars and seal tightly.
What is the role of salt in this sweet recipe?
Salt is used to enhance the overall flavors and balance the sweetness.
Does the confit need to be refrigerated?
While the recipe mentions sealed sterilized jars for storage, it is generally recommended to refrigerate after opening.
How many ingredients are in this recipe?
There are 8 ingredients: sunflower oil, red onions, caster sugar, salt, pepper, sherry wine vinegar, grenadine, and red wine.
Can I use this in a quiche?
Yes, it is a perfect addition to elevate the flavor of quiches.
Is the red wine vinegar a substitute for sherry vinegar?
The recipe specifically calls for sherry wine vinegar for its unique acidity, but red wine vinegar is often used as a common substitute in similar recipes.