Onion Confiture

Confitura is a sweet preservation technique. Literally (note here that I'm using the term "literally" correctly . . . use it correctly or I'll hunt you down). Confitura is the process of jamming. No, not like a garage band does every Thursday night upsetting neighbors. Confiture is a sweetened vegetable or fruit that's canned and meant to be eaten in any number of ways such as on bread, on spreadable cheese on bread, or off the chest or belly of a loved one.

Step 1 The Haves

3 lbs Onions (any kind, here they are yellow--you could do a mix)

1/2 c. Olive Oil

1/2 - 1oz Herbs still on stems (here I used rosemary, but thyme or whatever would be fine)

3 bay leaves

1/2 c. Honey

1/4 c. Sugar

1/2 c. Balsamic Vinegar

1/4 c. Red Wine Vinegar (or white wine or cider or champagne)

1/4 c. White Wine

4 tsp Salt (kosher or sea)

Pepper as desired

Canning impedimenta if you are planning on preserving it rather than hogging out on it.

Comments

[iminthebathroom]

like having caramelized onion on the go, nice

[dlewisa]

If you had a pressure canner you could definitely make a ton of caramelized onions and then can them. I often see a 25lb bag of onions at an Indian grocery and have to restrain myself.

[jessyratfink]

This sounds so yummy! Great photos too. :D

[dlewisa]

It is rawther tasty. Thanks!