Recipe - Starters

Preserved onion jam

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Confiture d'oignons
  • 1.5 kg onions
  • 70 g brown sugar
  • 100 g butter
  • Olive oil
  • 20 cl white wine
  • 50 cl wine vinegar
  • 10 cl grenadine cordial
  • Mixed herbs
  • Salt and pepper

Finely chop the red or white onions, cook in the olive oil and half of the butter on a high heat


Once the onions have caramelized, add the rest of the butter, season, add a tablespoon of mixed herbs and add the brown sugar. Leave to simmer for 5 minutes.


Pour in the vinegar, followed by the white wine and leave to reduce without the lid so that the onion evaporates.


Then add the grenadine, mix well and cook on a low heat for about 30 minutes

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