Confit D Oignon French Onion Marmalade
Indulge in the rich, sweet-savory depth of Confit d’Oignon, a traditional French onion marmalade that elevates any dish it accompanies. This luxurious condiment starts with thinly sliced yellow onions caramelized to golden perfection in butter and olive oil, enhanced with a hint of sugar for balanced sweetness. A blend of white and red wine, balsamic vinegar, and aromatic herbs like thyme and bay leaf infuses each bite with complex flavors. Slow-simmered until it reaches a luscious, jam-like consistency, this versatile onion marmalade is perfect for spreading on crusty baguettes, pairing with cheeses, or serving alongside roasted meats. With its combination of rustic charm and gourmet appeal, this make-ahead recipe is a must-have for your kitchen repertoire.
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Recipe Information
Ingredients
- 1 kg yellow onions
- 50 g unsalted butter
- 2 tbsp olive oil
- 100 g sugar
- 125 ml white wine
- 125 ml red wine
- 50 ml balsamic vinegar
- 2 sprigs fresh thyme (optional)
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Peel and finely slice the yellow onions into thin half-moon slices.
Heat a large, heavy-bottomed pan over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the sliced onions to the pan, stirring to coat them evenly in the butter and oil mixture.
Sprinkle the sugar over the onions and stir well. Reduce the heat to low to prevent burning and let the onions cook slowly, stirring occasionally to prevent sticking. This will take around 30–40 minutes until they become golden brown and caramelized.
Once the onions are deeply caramelized, add the white wine, red wine, and balsamic vinegar to the pan. Stir to combine.
Add the thyme (if using), bay leaf, salt, and black pepper to the pan. Stir again and bring the mixture to a gentle simmer.
Continue cooking on low heat for about 45–50 minutes, stirring occasionally, until the liquid has reduced to a jam-like consistency.
Taste and adjust seasoning with additional salt, pepper, or a splash of balsamic vinegar as needed.
Remove the thyme sprigs and bay leaf before transferring the marmalade to sterilized jars for storage.
Let cool completely before sealing tightly. Store in the refrigerator for up to 2 weeks, or follow proper canning methods to store for longer.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 152.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
