Onion and orange confiture
A couple of years ago I posted the recipe of onion and orange marmalade. A very delicious marmalade, but, unfortunately, not completely to my taste, as I don’t like some of the spices used in that recipe. I love onion confiture and I kept on experimenting with flavors and combinations to create the confiture, which would satisfy my taste. The recipe below is the result of my experiments.
- 500 g oranges
- 1 orange, rind only
- 250 g sweet onion (shallot)
- 80 - 100 g sugar
- 90 ml white vinegar
- 1/5 tsp salt
- 1 bay leaf
- 2-3 sprig lemon thyme
- 1/4 tsp black pepper
- peel the oranges, clean from the white membranes, cut the oranges into small segments
- julienne the rind
- in a saucepan combine the orange rind and 250 ml of water, bring to the boil, cook for 1 min, take out the rind, plunge into cold water and repeat the process again.
- slice the onions
- in the deep saucepan combine oranges and onions, bring to the boil, reduce the heat and cook for 35-40 min
- add vinegar, salt, bay leaf, thyme, rind, pepper and sugar. Keep on cooking for 50-60 min, stirring occasionally.
- remove the herbs and pour the confiture into clean jars. Seal tightly. Keep in the fridge.
I cannot tell you what would be the exact amount of sugar; it all depends on the sweetness of the oranges, your own taste, vinegar, etc. I prefer thick confiture with intense flavour, so I take 8% vinegar and a lot of sugar.
I don’t discard all white membrane as it contains pectin, which thickens the confiture. However, it all depends on the oranges; here they have thin and soft membrane, which, kind of, melts while cooking. Its better to take oranges, which have not been chemically treated, otherwise brush them very thoroughly before using. To get the colour I have, take white caster sugar and white onion.