If you decide to make an exquisite dinner in a minimalist style from the New Year's feast and instead of “herring under a fur coat”, jellied meat and standard “Olivier” want to put on a table a board with cheese platter, bruschettas with a fragrant paste and fragrant roast from fish or poultry, we recommend that you complement this exquisite menu with onion confiture. After all, it will become the taste accent that will be favorably complemented by cheeses, pate, and fish and meat dishes.

Cooking onion confiture is not difficult. You just have to spend some time and show your imagination. However, you will be one hundred percent satisfied with the result!

Today we offer you just three recipes for onion confiture - with sunflower oil, balsamic vinegar and nutmeg wine.

Serve marmalade with cheese, crackers, toast, meat or just eat

And we will begin our troika with the simplest and most inexpensive technology.

Onion Confiture with Sunflower Oil

To prepare this appetizer you will need the following set of ingredients:

• 1 kg of white onion;
• 300 g of granulated sugar;
• 200 g of flower honey;
• 50 g of sunflower oil;
• 25 g apple cider vinegar;
• salt to taste.

So, we finely chop the onion and fry it in sunflower oil until it becomes soft. Next, add vinegar, which will also contribute to softening the onion and give the appetizer a colorful acidity.

You can make jam from both red and white onions.

Stir the onion and simmer over low heat for about 15 minutes. After that, sugar and salt can be added to the pan or stewpan. Mix again and wait for the sugar to dissolve in the onion mixture. Now you can add honey and gently mix it into the mass.

The confiture should languish over minimal heat until the onions become transparent and brown, and the liquid thickens and becomes viscous. Focus on your preferences and leave the mass off the stove when the taste and texture of the snack will completely satisfy you.

Onion Confiture with Balsamic Vinegar

In this case, the set of ingredients differs significantly from the previous one:

• 600 g of red or Crimean onions;
• 2.5 tbsp olive oil;
• 300 g of sugar;
• 2.5 tsp dried thyme;
• 2 bay leaves;
• 300 ml of dry red wine;
• 2.5 tbsp balsamic vinegar;
• salt and finely ground pepper as desired.

Onions should be cut into half rings and put it in a pan or saucepan, which must first be heated and greased evenly with olive oil.

Onion confiture perfectly complements sandwiches, burgers and hot dogs

Fry the onion until soft, and it is very important that your half rings do not burn - otherwise this will completely ruin the final taste of the snack.

As soon as the onion softens, send sugar to it and thoroughly stir the resulting mass until the sugar dissolves in the oiled onion.

The next stage is the addition of wine and spices to the onion: bay leaf and thyme. We also pour balsamic vinegar into the confiture and bring the mixture to a boil.

When the mass boils, bring the fire under the stewpan or frying pan to a minimum and simmer the mass for about 15 minutes, not forgetting to stir gently occasionally.

Cooking onion confiture is easy if you stick to the right technology.

If you want, you can add a little salt and finely ground black pepper to the mixture.

When the confiture is ready, transfer it to clean glass containers and store in the refrigerator. Serve with cheeses, crackers, toasts, meat or eat just like that, spoiling yourself with an unusual taste and texture.

Cheese and onion confiture are definitely made for each other!

Onion confection with nutmeg wine

And, finally, our three closes the most fragrant onion confiture recipe with aromatic wine and herbs. To prepare it, you need to stock up on the following ingredients:

• 1 kg of onion (white or red);
• 250 g of sugar (can be both white and brown) or 150 g of liquid honey;
• 500 ml of nutmeg wine;
• A bouquet of fresh or dried herbs (rosemary, thyme, bay leaf, leek, celery, etc. to your taste);
• 2 tsp sea ​​salt;
• olive oil for frying;
• ground black pepper to taste and desire.

Onion confiture in combination with toasted bread creates a special mood and inspires!

Cut the peeled onions into thin half rings along and simmer in olive oil until soft and transparent. Be careful not to fry the onions!

Pour the wine into a saucepan and bring to a boil. Let it boil for about 10 minutes.

When the onion becomes soft and transparent, add sugar (or honey, but in this case the confiture will be very sweet), salt and pepper (optional).

The consistency of onion confiture depends solely on the preferences of the cook and his household

Add wine to the onion, there we send a bouquet of dried or fresh herbs. Simmer the mixture over minimal heat for about 2 hours. We do not cover the lid and wait, stir constantly and wait for the mass to become thick and viscous.

Remove from heat, put into sterilized glass containers and store in the refrigerator. We serve poultry dishes, pastes, crackers, cheeses and croutons. Ideal with coffee or herbal tea.