Name: Confiture D’oignons
Yield: Makes 2 ½ to 3 cups
Ingredients: 1 teaspoon salt; 1 tablespoon ground cinnamon, or 2 tablespoons ras al hanout; ¼ cup sugar or honey; 3 tablespoons olive oil; 3 pounds onions, cut into half-round slices or chopped

Preparation info

Makes
2 ½ to 3 cups

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Some onion jams are seasoned with a mixture of sweet spices such as ginger, mace, nutmeg, cinnamon, and cloves, or ras al hanout but this simpler version is seasoned only with cinnamon and sugar.

Ingredients

3 tablespoons olive oil
3 pounds onions, cut into half-round slices or chopped
1

Method

In a large sauté pan or skillet, heat the oil over medium heat. Add the onions and cook, stirring often, until very soft and golden, about 15 minutes. Add the remaining ingredients, reduce heat to low, and cook and stir until the onions are dark brown, aromatic, and the consistency of jam, 35 to 45 minutes. Serve warm. Keeps in the refrigerator for about 1 week.

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Confiture D’oignons

Onion Jam

Ingredients

Method

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