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Onion and raisin confit |

onion confit

onion confit

This is excellent for summer lunches of cheeses, cold meats crunchy bread. Make up your own ploughman’s platter with a selection of cheeses, meats, breads, raw vegetables, salad and serve with this delicious accompaniment. It’s summer time folks, get outside and have fabulous, healthy platters.

What you need

500g baby onions (they should fit into a teaspoon once cleaned)
4 tablespoons white wine vinegar
300ml water
3 tablespoons olive oil
3 tablespoons sugar
3 tablespoons tomato puree
75g raisins
Sprig rosemary, sprig parsley

The process

Clean the onions,then place all of the ingredients into a pot, bring to the boil, reduce heat and simmer until the onions are very soft.

The time will vary depending on the size of your onions but should be about 45 minutes.

You will also know when most of the water has evaporated and the liquid is syrupy but still fairly liquid.

Remove the herb sprigs, and allow to cool. It can be served warm as well but personally I prefer it cold.


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6 Responses to “Onion and raisin confit”

  1. barbara says:

    Brilliant Brilliant recipe. Plenty plenty compliments were received. My onions were larger than a teaspoon and took ages to cook and the sauce was evaporating rather quickly. Found a recipe same ingredients as yours in a larger quanity except for the addition of cayenne pepper. I have the cucumber pickle recipe if you are interested.

    • Graham says:

      Thanks barbs would love the cucumber pickle recipe. Cocktail onions are best for the recipe but I have also made it with sliced onions before which turned out very well. Cheers G

  2. barbara says:

    Morning G I made this last night for the weekend. How long will it keep in the fridge for. Taste is divine. Any more pickle recipes for a cold lunch for Xmas. Also looking for a good trifle recipe. Have a great one Barbs.

    • Graham says:

      Hi barbara, will keep for a while, never really lasts long around me… I would say a few weeks at least. I am trying all sorts of things at the moment with jams and pickles so hang in there, Cold Christmas lunch for me too… Trifle I have somewhere but have not made for ages, will look it up. Alcohol or Not in the trifle? Cheers G

      • barbara says:

        Thanks G. We had cold lunch at the farm last year with plenty of pickles. I will search through my files and send you some to try out There was one particular one with carrots which went down well. Trifle can be without alcohol but what is a trifle without it? I am doing all the puddings/ice cream and trifle. Also doing your Casatta.
        Oh 75g of raisins approx 1/3 cup?

        • Graham says:

          That sounds great, love to try all sorts.. I agree, trifle must have that little bite. 1/3 cup or a nice little mound on your palm, a little either side is no train smash. Cheers for now G

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