Onion and Orange Confit

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Onion marmalades and confits, variously spiced and seasoned, have become immensely popular in recent years. Try this one with its subtle union of orange and caramelised onion, and mild balance of sweet and sharp, and you will quickly understand why. It is based on a recipe from French chef, Fredy Girardet, which appeared in Cuisine Spontanée. Serve two tablespoons per person with grilled guinea fowl, chicken