Onion confit is a must have on French tables during the end of the year festivities. We usually associate this onion marmalade with foie gras toasts for Christmas or New Year eve dinner. Each year I am making some and my kitchen is full with onion confit jars. This is possible to use this marmalade in many others recipes for those who are not big foie gras fan like my mother in law.
This is delicious to simply spread some onion jam on toast. If you are more motivated you can also turn your left over into these tasty tartlets.
If unlike me your kitchen isn’t full of jars, you will need first to make some onion marmalade. I usually make mine one day before baking my tartlets. Confit tastes always better one day later.
You will need approximately 1 hour and 30 minutes to cook onions. During the first 30 minutes, onions have to become translucent and melt in mouth. A crucial part here is to carefully monitor cooking process so onions don’t get burnt. Sometimes I add some water so I can do something else in the meantime.
This is only when onions are set that you can add red wine. Adding wine before end will stop cooking process and you will get crunchy onions.
I bought one circle and could make 18 tartlets with it. I thought I made too much on the 25th of December; but every single tartlets got eaten in 10 minutes…. You better make more depending on how many guests you got.
Onion confit tartlets
Ingredients
- 300 gr sliced onions 11 oz.
- 0.25 dl grape seed oil 2 tablespoons or 0.8 oz.
- 1.5 dl red wine 2/3 cup or 5 oz.
- 40 gr white sugar 1/5 cup or 1.5 oz.
- salt
- pepper
- 1 puff pastry
- Fresh Thyme
Instructions
- Peel and slice onions. Heat oil in a medium saucepan; add onions, cover and leave to cook on low heat until translucent regularly monitoring cooking process (approximately 30 minutes). If you do not wish to monitor cooking process, add 1.5 dl. of water and remove extra water when onions are set.
- Add red wine, sugar, a pinch of salt and a turn of pepper mill. Leave to cook until there is no wine left monitoring cooking process (approximately 1 hour). Reserve and leave to cool in your refrigerator.
- Preheat oven to 200°C (400°F). Cut out circles of dough (diameter 7 cm or 2.75 inches). Prick with a fork.
- Add a bit of onion confit on each circle and some fresh thyme on top.
- Bake for 15 minutes.
- Serve warm or cold.
![[FR] [English below] ◾️ #Concours ◾️ – Mon compte Instagram vient d’atteindre les 10'000 followers et pour vous remercier de votre soutien : un concours.
Je vous propose de remporter en avant-première mon premier e-book version papier auquel je rajouterais quelques petites surprises.
Pour participer, il suffit de :
1-S’abonner à mon compte @frenchgirlcuisine (si ce n’est pas déjà le cas)
2-Taguer dans les commentaires au moins deux personnes avec lesquelles vous aimeriez cuisiner ou déguster une de mes recettes
3-BONUS : Si vous souhaitez une chance supplémentaire de gagner, n’hésitez pas à partager cette photo en story (sans oublier de me mentionner pour que je le vois).
Le concours prendra fin samedi 28 novembre à minuit et est ouvert à toute personne résidant en Suisse, France métropolitaine et Belgique.
Je tirerais au sort 3 participants.
Bonne chance à tous et merci encore pour votre soutien. Sans vous, je n'aurais pas tenu aussi longtemps et je ne prendrais pas autant de plaisir en cuisine💗.
J'en profite pour reposter mon vacherin glacé à la mandarine, un délicieux dessert pour les fêtes.🎄
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[EN] ◾️ #Contest ◾️ - My Instagram account has just reached 10,000 followers and to thank you for your support: a competition.
I suggest that you win a preview of my first paper version e-book (French only) to which I would add some little surprises.
To participate, all you need to do is:
1-Subscribe to my @frenchgirlcuisine account (if this is not already the case)
2-Tag in the comments at least two people with whom you would like to cook or taste one of my recipes
3-BONUS: If you would like an extra chance to win, please share this photo as a story (don't forget to mention me so I can see it).
The competition will end on Saturday November 28 at midnight and is open to anyone residing in Switzerland, mainland France and Belgium.
I would draw 3 participants at random.
Good luck everyone and thank you again for your support. Without you I won't have last long and wouldn't have so much fun in the kitchen 💗.
I take this opportunity to repost my frozen mandarin vacherin, a delicious dessert for the holidays.🎄](https://frenchgirlcuisine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
What kind of onions do you use?
Hi Karen,
Normal onions. The wine is giving the color. Natacha
Thanks for this recipe- I have made this twice for parties and people love them! So delicious. How long does the onion confit last in the fridge? I’d love to make it in advance and just have it on hand because it tastes so good.
You can conserve it like jam.
My best friend started eating a vegan diet and I made these for our annual friends’ holiday party. They were a huge hit!
Thanks Alyssa, I am glad you enjoyed it.