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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 ...
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, ...
Hack up the onions. Cut off the roots and tip. Skin the onion. Cut the onion in half through the root. Slice 1/4" strips crosswise, not root to ...
Add the olive oil to the pot and heat to medium. Add the onions. Use about half of the salt and a few grinds of pepper. Stir this ...
Uncover the onions and give them a stir. Now you'll add the sugar, red wine vinegar, white wine, balsamic vinegar, and honey. Cook this until the liquid is ...
When the liquid has reduced pick out the herb stems and bay leaves. You'll want to reduce the liquid away now until you have a thick jam consistency. ...
Here's where the canning impedimenta comes in. You might be looking at that All Clad stock pot and thinking, "Gee, that's not one of those awful, thin, enamel ...
It's quick and easy. If you organized well you could go from having no onion confiture to having canned onion confiture in 2 hours. Most of that time ...
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