Onion confiture

In France and Italy, onion confiture is often served with game, poultry, cheeses and pates. This is an onion sauce with a jam-like consistency. It has a sweet taste with spicy notes or pronounced sourness. The taste of onion confiture largely depends on the chosen recipe: it is prepared from red and white onions, with sugar or honey, with the addition of wine or vinegar, as well as a different set of aromatic spices. Making this jelly-like sauce is time consuming but not difficult. Even an inexperienced housewife can surprise guests and loved ones by serving an unusual onion seasoning for dinner.

Spicy onion confiture

Composition (per 0.35-0.4 l):

red onion – 1 kg;
olive oil – 80 ml;
sugar – 100 g;
honey – 40 ml;
dry red wine – 0.2 l;
anise, star anise, thyme - 3-4 pcs.;
salt, pepper - to taste.

Cooking method:

After peeling the onion, cut it in half and cut into strips along the rings.
Lightly brown the onion in the oil, then simmer over low heat until soft.
Add salt, sugar, pepper. Continue simmering the onion for 5 minutes.
Place seasonings in a cloth bag or wrap in gauze. Place on the onion.
Pour in wine and simmer over low heat for 20 minutes.
Add melted honey until liquid. Stir. Continue cooking for another 10-15 minutes until the onion mixture reaches the desired consistency.

Confiture prepared according to this recipe should not be stored for more than 2 months. The seasoning is ideal for cheeses.

Onion confiture is one of the most unusual seasonings. It is served with poultry dishes, cheeses and pates. You can prepare it in advance and store it in the refrigerator.

Onion jam, or confiture, is credited to the Italians and French. We won’t find out who exactly came up with the idea of making onion jam, but we’ll just prepare it and enjoy this extraordinary taste.

To make onion jam, you need red or white onions - they have less bitterness.

Prepare the ingredients for the onion jam:

500 g onions;
150 g dessert wine (red for red onions and white for white onions);
25 g butter;
4 tablespoons of liquid honey or sugar;
2 tbsp. spoons of balsamic or apple cider vinegar;
0.5 teaspoons of dry Italian herbs;
Salt, pepper, raisins - to taste.

Peel the onion and cut it into rings or half rings.

Fry the onion in butter over very low heat until it becomes translucent but does not burn.

Add honey. Stir until the onions thoroughly simmer with the honey and lightly caramelize.

Pour vinegar and wine into the pan.

As soon as the mixture boils, place the pan on the divider so that the confiture barely simmers.

Add spices, salt and pepper. Cover the pan with a lid and simmer the onion for about 15-20 minutes. During this time, the onion rings will be saturated with wine and honey taste and acquire an incredible aroma.

You can store onion confiture in tightly closed jars in the refrigerator. No one has yet been able to determine the shelf life, since they ate it within several days after preparation.

In French cuisine, onion jam is one of the popular and universal condiments. Now, during the Christmas season, onion jam is found especially often in recipes in combination with cheese snacks, foie gras, meat and fish.

I was impressed by this jam and decided to try it, because onions are a product that is always at hand and inexpensive. My husband just brought a giant onion from the store; for the photo I chose the smallest specimens, and most were up to 10 centimeters in diameter.

In general, most often I have seen recipes with red onions, but onions and white ones are found just as often. A wide variety of additives are used in jam: firstly, wine - white and red, secondly, spices: cumin, coriander, pepper, thyme, etc., thirdly - vinegar (apple, balsamic, grape).

Ingredients:

750 g onions, 125 ml dry white wine, 300 g sugar, 1 tbsp. balsamic vinegar, 100 g grapes, salt and pepper to taste.

I cooked in the slow cooker for one hour on the “Jam” program, then another half hour on the stove. You can (and should) immediately cook on the stove, but it also takes a lot of time - at least an hour for the jam to thicken.

Of course, we don’t cook foie gras (they say this jam with foie gras is actually something magical), but I think it’s quite an exquisite addition to meat and poultry. In general, it’s a matter of taste, try it and draw your own conclusions.

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For many, the word confiture is associated primarily with some kind of dessert. And this is not surprising, because it is a kind of jam. Despite the fact that onion jam sounds very unusual, and many people wonder whether it’s worth trying to make it, the answer is unequivocal - yes. Onion confiture will not only be an excellent addition to desserts, but will also complement any meat dishes. And since quite a lot of cooking time is required, the onions have time to completely caramelize, which gives the finished dish an incredible taste.

Nika Belotserkovskaya

There are recipes that completely cover your previous gestalt experiences. Forever. That is, you seem to be sure that you already know everything about something, both from above and from the side. This makes the new discovery even more surprising. Therefore, as usual, I write: all my previous experiments with onions are considered invalid. No doubt about it. And period! And if you don't try to do it. I demand and insist. This is truly one of the indispensable series. At the very beginning I wanted to give it to a paid application for iPhone (several new packages will be released there, paid and free, as you like), but... as usual, my greed “on the contrary” won. ) I really wanted to talk about him. I'll never be Martha Stewart, gee! In short, don’t be lazy, you need to try this.

And nutmeg. Muscat, of course, can be replaced with dry white wine, but it is precisely this wonderful characteristic Muscat sweetness that is heard in the finished product incredibly. By the way, maybe I could try it with mirin (plum wine), it seems to me that it would also be suitable. In short, alcohol should have a rich taste. And, I remind you again. Please do not take very cheap wine, it will later taste very unpleasantly “sour.”

- 1 kg of sweet juicy onions (white or red) - 250 g of sugar - 0.5 l of nutmeg (any sweet wine, or white wine) - bouquet garni (classic: rosemary, thyme, leek, celery, bay) - 2 tsp. l. sea salt - olive oil - black pepper, espelette (optional)

And in detail, step by step. This is terribly, terribly indecently simple. Pour wine and heat in a saucepan.

Peel the onion, cut in half and cut thinly into half rings (always lengthwise).

Pour in olive oil, stir and simmer the onion until it becomes completely soft and transparent. Attention! Do not fry it under any circumstances!

We make a bouquet garni (ours was made from fresh herbs). And pay attention, a very useful trick. All components are brought together, wrapped in a cut and unfolded leek stem, and only then tied. Very comfortable, no shaggyness, impeccably neat.

And with a wonderful, jelly, delicate, delicate consistency. I'm just keeping quiet about the taste. I’m sure that if you try to conduct “blind” testing, who knows what it’s made of. Objectively the best Onion I have ever tried, and by a significant margin!

Store in the refrigerator (it won't last long). If you decide to make a lot and “for a long time,” put it in sterilized jars like jam. And do I need to remind you that with all sorts of pates, terrines, ducks, livers and all sorts of other wonderful things, it’s simply fabulous? Although, it seems to me that it can be done just like that, it is so bright and self-sufficient. And, if with cheeses. complete happiness! In short, I’m sure that another permanent resident will live in your kitchen. For example, I forever forget all my red wine ones. An absolute hit.

Source

Calorie content of onion confiture 332.9 kcal

Cherry confiture
Energy value of onion confiture (Ratio of proteins, fats, carbohydrates - bju):

Energy ratio (b|w|y): 0%|1%|102%

Good evening everyone!

Thank you to everyone yesterday for leaving comments on my mushroom pie, which, although I didn’t win the competition, as I understand it, you really liked it. Thank you for appreciating it and I hope that when the opportunity arises, you will prepare it at home for yourself and your loved ones, which, I am sure, will make them happy.

I’ll say right away that I was predisposed to onion confiture. I love anything with sautéed or caramelized onions. I love sautéed onions, I love onion tart, I love traditional French onion soup, I love oven-baked onions. I can continue this list. I have already tried making onion confiture

, but with a slightly different recipe, and I also like the result. I have already posted a recipe for onion confit with goat cheese,

can be found
here:
But this recipe is an absolute hit and those of you who love onion confitures simply must prepare it according to this recipe!

I've been making this confiture for two weekends in a row now. From 1 kg of onion you get a jar of 300-350 ml. I took the most ordinary bottle of Muscat, bought it at the nearest supermarket, and if I’m not mistaken, it cost me 5 euros. And what? Muscat at 5 euros did not disappoint at all! As a result, after almost 2 hours, the onion confiture acquired the very desired consistency and a very pleasant sweet taste.

Please note that I reduced the amount of sugar.

. The recipe called for 250 grams of sugar, I used only 100 grams of sugar, but added 2 tablespoons of good liquid honey. Here's how I made onion confiture. To get a jar of 250-300 ml we will need:

1 kg juicy white onions
0.5 Muscat
100g brown sugar (about 5 tablespoons)
2 tbsp liquid honey
1 tbsp dry bouquet garni (which includes various herbs)
A pinch of coarse sea salt
Black pepper
50 g butter
2-3 tbsp olive oil

How I cooked:

Cut the onion into rings. Melt the butter. Add olive oil to it. Place the chopped onion in a pan and fry it lightly for 7-10 minutes. Then add sugar, honey, herbs to the onion. Salt and pepper. Pour in the Muscat. Boil. Reduce heat. Simmer the onion over low heat for 2 hours.

I simmered for 1.45 minutes for 5 (who has an induction cooker).

If there is little wine left at the end, and to avoid the onions from burning or sticking to the bottom of the pan, you can add a little water. Which is what I did.

All! Ready! Very simple and fantastically delicious! I recommend it to everyone!

What is this onion confiture good with?
I really like it with goat cheese.
Don't judge the photo too harshly

, everything was filmed very late, without daylight and, most importantly, in a big hurry, as I was madly hungry after spending three hours in the kitchen.

For those who are interested in how I prepared baked vegetables, here is a short recipe: Pumpkin and carrots in the oven! For 6-8 servings:

1 kg pumpkin
1 kg carrots
Olive oil
Salt pepper
Pinch of nutmeg

Chop the vegetables and place them on a baking sheet. Drizzle olive oil on top. Pepper, salt and sprinkle nutmeg on top. Place in the oven at 180 degrees for 45-50 minutes. Here's how I prepared eggplant gratin with mozzarella. For 4-6 servings we will need:

3 large eggplants
Lots of olive oil
2 heads of garlic
Salt pepper
Dried basil
250-300 g mozzarella

How to cook:

Cut the eggplants into thin round slices using a vegetable slicer (mandoline). The thinner the eggplants are cut, the faster and better they will bake in the oven. Squeeze the garlic. Cut the mozzarella into cubes. Place the eggplants in a circle in a dish. Drizzle each layer well with olive oil. Pepper and salt. Add garlic. Place the eggplants in a preheated oven at 180 degrees for 45 minutes. After 45 minutes, remove the eggplants. Place mozzarella cut into cubes on top. Garnish with basil. Drizzle with olive oil and place in the oven for 3-5 minutes. As soon as the cheese melts, the gratin is ready!

That seems to be all for tonight.

Candied onions or Onion confiture confit doignons blanc.

Yesterday I read with pleasure a recipe for making CHUTNEY WITH ONION and remembered the seasoning that is served with meat in France. I'm talking about candied onions or onion confiture (confit d'oignons blanc).

I had some photographs of this French dish, and I asked my friend to share the recipe for its preparation. When I told him about this, he wrote a small recipe, and I saw the process itself many times. To my surprise, I discovered that he had added some humor to his recipe, so I decided to publish it in its entirety, unchanged. I just translated it. In my opinion, it turned out even funnier.

French cuisine on your table. Recipe for onion confiture (confit d'oignons blanc) from my friend (my translation).

"Good afternoon my friends,

Today I am going to reveal to you a secret that I have kept since the time of the good King Louis XVI. He especially loved this recipe for onion confiture as a seasoning for game dishes.

To prepare onion confiture you need to take:

2 kg white onions,

750 g sugar,

2 coffee spoons of salt,

50 ml cognac,

50 g butter.

Finely chop the onion and put it in a saucepan with butter.

Add sugar and salt.

Cook the confiture over very low heat until the onion juice has almost evaporated (about 4 hours), then add cognac and cook for another 30 minutes...

Thank you King Louis XVI and bon appetit!”

This is such a simple recipe, but the taste, I must tell you, is amazing. You can eat it with any cold meat, and also with foie gras, but I’ll tell you later about how I ate it once.

I can also add that my friend puts hot onion confiture (confit d'oignons blanc) into small jars, covers it with a lid, and it keeps well in the cupboard all winter, like our jam. And also, if you can’t find white onions (they have a milder taste), then you can use lilac onions, and for those who like it spicy, then regular ones.

In French stores you can also find onion confiture, but homemade is tastier!

Voila, French cuisine is on your table. For onion lovers, candied onions or onion confiture (confit d'oignons blanc). Try it, I think you'll like it!

French cuisine. Beef Bourguignon. French cuisine. Leg of lamb with potatoes French cuisine. Zucchini puree soup. Quiche with leeks (Quiche aux poireaux). Lamb ribs with beans (plat de côte d'agneau aux flageolets).

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Gastronomic recommendations

How to cook onion soup for weight loss

Onion confiture is used as an addition to the main dish: sweet sauces always go well with meat, especially pork and chicken.

It can also be served with wine as an appetizer, first spread on black bread croutons or crackers.

Italians and French use this sauce for assorted cheeses and pates. For the holiday table, you can make sandwiches or canapés with cheese by spreading a thin layer of confiture on bread.

Despite the fact that fresh confiture has an amazing taste, you can experiment with it a little, for example, preserve it - after standing for a month in a dry, cool, dark place, it will only become tastier.

How to make onion jam: an exquisite recipe for onion confiture

How to use onion juice and onion with honey for coughs and colds

To make onion jam, you need red or white onions - they have less bitterness.

Prepare the ingredients for the onion jam:

500 g onions;
150 g dessert wine (red for red onions and white for white onions);
25 g butter;
4 tablespoons of liquid honey or sugar;
2 tbsp. spoons of balsamic or apple cider vinegar;
0.5 teaspoons of dry Italian herbs;
Salt, pepper, raisins - to taste.

Peel the onion and cut it into rings or half rings.

Fry the onion in butter over very low heat until it becomes translucent but does not burn.

Add honey. Stir until the onions thoroughly simmer with the honey and lightly caramelize.

Pour vinegar and wine into the pan.

As soon as the mixture boils, place the pan on the divider so that the confiture barely simmers.

You can store onion confiture in tightly closed jars in the refrigerator. No one has yet been able to determine the shelf life, since they ate it within several days after preparation.

Onion confiture harmonizes wonderfully with meat, fish, and liver. Plus, you can simply spread it on toast, and simple items like toasted bread and onion jam will make your day unique and a little French.

Watch the video on how to prepare confiture from red onion and wine:

suseky.com

Onion confit (Confit d'oignons)

Confit comes from the French to preserve, to prepare for long-term storage. The peculiarity of confit from other methods of canning is that the products are prepared using a long, slow cooking method and, as a rule, using fat, butter or olive oil. Confit is usually made from meat, poultry (the famous duck confit) or vegetables.

Onion confit is perhaps the most unpretentious. But if you prepare it correctly, it will turn out to be an amazingly delicious snack. I usually serve onion confit with soft goat cheese and fresh bread or toast. Although without cheese, but simply with a good baguette, it is extremely tasty. Warm confit is appropriate with meat, poultry, ham (like chutney, salsa).

Onion cooking times can vary significantly. This primarily depends on the quality of the onion. As soon as it begins to slightly resemble marmalade, you can remove it from the heat. For the light version, it is cooked in olive oil, without animal fats, but the butter brings out and enhances all the nuances of the dish, making the confit more refined and multifaceted in taste.

Onion confit can be served either warm or cold. I personally like it warm or at room temperature. This is how the piquancy of onions, the sugary sweetness and sourness of balsamic vinegar are best combined into one unique taste. Try and love onion confit!

Onion confit

Ingredients

1 kg (approx. 2 lb) onions (I sometimes use a mixture of regular and red onions)
50 g butter
2 tbsp. olive oil
1 tbsp. Sahara
2 tbsp. red balsamic vinegar (or red wine)
Salt
Ground black pepper

Preparation

Peel the onion and cut into strips.

Heat olive oil and butter in a large frying pan. Add chopped onion, salt, ground black pepper, sugar and sauté over medium heat, stirring, for about 15 minutes. The onion will become somewhat transparent. Reduce heat, cover and cook for about 45 minutes, stirring occasionally. The onion should become dark and slightly marmalade-like.

Add balsamic vinegar and stir. Try it. If necessary, add salt, pepper or sugar. Cook for another 2-3 minutes.

Store the finished confit in a tightly closed container (jar) in the refrigerator for a month or longer.

Advice:

When serving, goat cheese can be replaced with another soft cheese, Philadelphia cheese or feta. You can also use soft cottage cheese or Domashny cheese.

Cook with pleasure!

Cooking features

Today there is quite a wide variety of recipes for making confitures and jams from this vegetable. They all have some differences and some similarities. But despite this, recipes for making onion confiture should contain products such as various seasonings, vinegar and wine. If we talk about making onion jam, then such recipes cannot do without honey.

The recipe for making classic onion confiture includes very simple ingredients that are sure to be found in any housewife’s kitchen. To prepare confiture, you need to choose the main product, namely onions, which can be either ordinary onions or other varieties. For example, if you use red onions, the finished dish will have a richer color.

Ingredients:

Fresh onions - about 500 grams.
Wine, preference is best given to dessert varieties, -1 glass.
Granulated sugar - 30 grams.
Butter - 30 grams.
Red wine vinegar - 3 tablespoons.
Spices - you can choose depending on personal taste preferences, but for cooking you should always use a mixture of dry Italian herbs. It is with their help that the finished dish has an unusual taste and aroma. Spices should be taken no more than 1 teaspoon.
Bay leaf, salt and pepper.

Cooking steps:

The first thing you need to do is peel, wash the main ingredient well and cut it into small half rings. For cooking, it is best to use medium-sized onions.
Melt the butter in a frying pan, in which you need to fry the pre-chopped onion. You need to fry until the onion turns golden. At the end you should add the leaf and spices. After adding spices, you can add wine and sugar.
As soon as the liquid begins to boil, the heat must be reduced and simmered under a closed lid for at least 30 minutes. During this time, the liquid will almost evaporate, and the main product will gradually begin to thicken. As soon as the confiture acquires an amber hue, it is ready.

https://youtube.com/watch?v=t5-Yz34zkSc

Onion jam: recipe

In addition to onion confiture, you can also make jam from this wonderful and unusual vegetable, which is the main condiment in French cuisine.

Required ingredients:

Red onions - half a kilo.
Prunes or raisins - 50 grams.
Apple juice - 1 scan. If it is not possible to use juice, it can be replaced with malic acid, but you need to take 50 ml of it, and use another 100 ml of clean water as a liquid.
Vegetable oil - 3 tablespoons.
Honey - 2 tablespoons.
Cinnamon and salt - to taste.

Making onion jam consists of the following steps:

The first step is to peel, wash and cut the onion into thin rings.
In a heated frying pan using vegetable oil, fry the onion until brown. This whole process does not exceed 5 minutes.
After that, add juice, honey and chopped dried fruits to the container with the onions. This entire mixture must be simmered over low heat for at least an hour. At the end of cooking, add salt and cinnamon.
After an hour, remove the lid and simmer the onion for another 10 minutes. This time is necessary so that all the excess liquid can evaporate.

https://youtube.com/watch?v=RTb4Uv7w2J0

In general, preparing confit onions requires not only little time, but also a fairly small amount of ingredients. But if you follow all the rules and subtleties of preparation, you can get a simply amazing dish that will be an excellent addition to meat side dishes. In addition, onion confiture has a positive effect on the human body. Therefore, you can enjoy the incredible taste with benefits for the body.

Preparation

Big photos Small photos

Simple onions are perfect for making confiture. But you can also prepare it from red onions, due to which the confiture will have a more saturated color. In addition, you can add not just white sugar to the sauce, but brown sugar, or even use honey. Peel the onion and cut into half rings.
Melt butter in a frying pan and fry onions in it. It should become soft and begin to turn slightly golden. At this point, add the bay leaf and spices.
Cook the onion for another 4 minutes to brown. Add sugar, wine vinegar and dessert wine to it.
Let the liquid boil, and then reduce the heat to low and simmer the confiture under the lid for about 25-30 minutes. The liquid should evaporate by half and thicken. The confiture itself will become amber and very fragrant.
Place the dish in jars and store it in the refrigerator. But, most likely, this delicacy will not remain untouched for a long time, because it is indescribably delicious! You will definitely love the onion confiture.

How to prepare “Onion jam” step by step with photos at home

Step 1 Link

For work we will need onions, Narsharab sauce, olive oil, balsamic vinegar, red dessert wine, sugar, ground black pepper.

Step 2 Link

Peel the onion and cut into thin half rings. Place in a hot frying pan with olive oil.

Step 3 Link

Fry until light brown, stirring constantly.

Step 4 Link

Add wine, sugar, coriander, pepper, balsamic vinegar and Narsharab sauce.

Step 5 Link

Reduce heat to low and simmer the jam, covered, for approximately 45 minutes. Stir the jam every 3-4 minutes. It should become homogeneous, dark brown, and the consistency should resemble thick jam.

Step 6 Link

Onion jam is ready. Transfer the cooled jam to a screw-top jar and store in the refrigerator.

Cooking a dish step by step with photos

Onion soup for weight loss [best onion soup recipes]
Step 1

To prepare this original and unusual dish, we will need onions, dry white wine, butter, cane sugar, lemon juice, salt and ground white pepper.

Step 2

First, we peel the onions - I get 1 kilogram already peeled.

Step 3

Cut large onions into 4 parts, and medium ones - in half. Then we cut the onion into not very thin half/quarter rings.

Step 4

Take a wide and deep frying pan (mine is 26 centimeters in diameter). Pour in sugar and add butter. Set the heat to low-medium and let the butter and sugar melt completely.

Step 5

Then cook the caramel over medium heat, stirring for just a minute. Do not let the caramel darken, much less burn, otherwise it will taste bitter.

Step 6

Place chopped onions into the boiling caramel, mix and simmer over low heat under the lid for about 15 minutes.

Step 7

During this time, the onion should become transparent and quite soft, while holding its shape well and not falling apart.

Step 8

Pour dry white wine into the pan, add salt, lemon juice and ground white pepper. Stir, cover with a lid and simmer the onion over low heat for about an hour. The cooking time for onion confiture depends on the intensity of the fire and the thinness of the cutting.

Step 9

During the process, do not forget to stir several times, controlling the evaporation of the liquid. At the end, when very little moisture remains at the bottom, turn up the heat a little stronger and evaporate all the liquid with constant stirring. During this time, the onion will change color from light to a more intense caramel color, becoming sticky and viscous. Be sure to try to balance the flavors: add salt and pepper, if necessary.

Step 10

Place the prepared onion confiture directly hot into dry, clean jars, let cool, and then screw on the lids. In total, from the specified amount of ingredients used, I got exactly 600 milliliters of onion confiture. We store this original appetizer sauce in the refrigerator for two weeks, I think. But I’m sure that for lovers of such things, onion confiture will disappear in a few days.

Try it, connoisseurs of everything new and unusual in cooking! For testing, by the way, you can reduce the proportions by half to understand whether it’s for you or not.

Onion jam for cough

With this remedy I manage to cure a cough in 1-2 days, and sometimes relief comes after the first spoon. Mix a glass of finely grated onion with 1 tbsp. sugar and cook for 5 minutes. Add 2 tbsp to warm jam. honey I take 1 tbsp every hour. Dose for a child - 1 tsp. You can also mix 0.5 tbsp. water and sugar, finely chop the onion into the prepared syrup. Cook like jam. The dosage for adults and children is the same as in the first recipe.

Peel and chop a medium-sized onion. Pour 1 tbsp. milk, bring to a boil, leave for 20 minutes, strain. Add 1 tsp. honey and drink in small sips.

Onions with sugar for cough: effective recipes

The onion and sugar cough recipe helps in the treatment of many colds. Everyone had to struggle with coughing. Cough cannot be considered as an independent unit of illness; it is used by the human body to defend itself. It is just one of the symptoms.

How to treat a cough?

Cough is accompanied by various colds. This unpleasant sensation haunts the patient for days. It makes it impossible to eat, sleep and speak normally. Various pharmaceuticals and folk remedies are used to treat it. There are many subtleties in prescribing drugs to combat cough.

So, in case of acute respiratory disease, only medications that stop the cough are needed; the use of antibiotics is not advisable. During bronchitis with fever and cough, antibiotics should be taken to eliminate microbes that cause inflammation. But for these diseases, anti-expectorant and antitussive drugs are prescribed.

Nowadays, medicine uses a huge selection of cough medicines. There are a large number of distractions: foot baths, hot drinks, mustard plasters, ointments. The cough must not be suppressed, but treated. All drugs have a considerable amount of chemical ingredients that affect the load on other organs.

Medicines have properties that affect the kidneys, liver, and stomach. There are effective folk remedies for treating coughs in adults and children; they are completely harmless and have virtually no adverse reactions.

How to treat with onions?

When a person just starts to get sick, doctors recommend onions as a medicine.

It prevents serious complications of the disease, the development of infection, kills bacteria, stimulates the immune system, increasing the body's protective barrier.

The method of using this medicinal product is not only economical, it is suitable for treating children. With the addition of sugar, the medicine comes out with a more pleasant taste.

Onions are rich in vitamins and minerals. It consists of a whole set of sugars: fructose, sucrose, maltose. It contains citric and sugar acid, iron, calcium, vitamin C and B.

Onions are considered to have powerful bactericidal and anti-cold properties.

Thanks to onion juice, the mucus accumulated in the respiratory tract quickly liquefies and moves away.

Some cough recipes

There are many different cough recipes using onions, which can be combined with healthy foods:

There are recipes for cooking onions for various types of cough:

Ointments are also made based on onions. You need to grate the onion and mix it with animal fat or butter. Rub this mixture into the skin of your neck and chest, then tie it with a warm scarf overnight.

Make onion inhalations. They are great for treating respiratory diseases and flu. You will need two onions. Cut them into several pieces and pour a small amount of boiling water, cover the saucepan with a lid and wrap it with a towel. After 3 hours, add a liter of water and cook until boiling. After this, you can breathe in onion steam for 5 minutes.

Method for making onion jam - canned red onions

The sweetness of onions depends on the region where they are grown. Naturally, for an onion jam recipe, the sweeter the result, the better the result. Peel the onions and rinse with cold water. To prevent tears from flowing in three streams, I advise you not to cut off the root lobe at this stage.

Peel the onions and rinse with cold water.

We cut off the root lobe, cut the bulbs into feathers about 3-4 millimeters thick or into half rings of the same thickness.

Cutting the onion

Take a frying pan or a wide saucepan with a thick bottom and pour in olive oil. Heat the oil a little, add the chopped onion. Cut the garlic cloves into thin slices, add to the onion, stir until the olive oil coats the vegetables. Next, add granulated sugar and salt to taste.

Place the onion in the heated oil, add the garlic, and stir. Add granulated sugar and salt

Once again, mix everything thoroughly and cook over low heat for about an hour without a lid. The mass should significantly decrease in volume, the onion will become almost transparent.

After about an hour, pour port wine, dry red wine, and wine vinegar into the roasting pan. You can experiment - replace port wine and dry with red semi-sweet. It is better to take pink or red vinegar so that the color of the finished dish is rich.

Cook over medium heat for about 50 more minutes. When the liquid has almost completely evaporated, the mass becomes thick and sticky, the onion jam can be considered ready.

Cook the onions over medium heat for about another 50 minutes.

Let's prepare the dishes. Wash the jars thoroughly and place them on the rack of an oven heated to 100 degrees Celsius. Dry the jars and lids, place the cooled onion jam in a dry container, close tightly and put in a cool place. In my opinion, it’s better to store such preparations in the refrigerator; anyway, they won’t stay there for long - they’ll eat them because they’re very tasty!

Links

Onion confiture from belonika

But believe me, this thing has been around for several years.
It's a definite hit at my house. No matter how much I do it. he never lives longer than a month. All onion allergy sufferers naturally have scary eyes. go out into the garden. And those who love meat and cheeses combined with the most delicate sweet “marmalade”. I don't just recommend it. I, one might say, insist. ) It's incredibly tasty. And it is done. simple enough. We will need: 2 kg of red onions (here half Italian, half mine), 100 g of olive oil, 200 g of red wine, 150 g of granulated sugar, 100 g of honey, a couple of sprigs of fresh thyme, 8 tablespoons of red wine vinegar, a teaspoon of seeds coriander, salt, freshly ground black pepper.

* Red onions can be replaced with regular onions, but red ones are sweeter.

Cut the onion into half rings. Not very subtle.

Heat olive oil in a non-stick pan with a thick bottom. Throw in thyme leaves and fry a little.

Add the onion and fry over medium heat for about five minutes. We interfere. Don't let it burn! Otherwise, bitterness will appear.

Reduce heat, cover with a lid and simmer for fifteen minutes (stirring). Add wine, honey, sugar, vinegar, salt, pepper and simmer under a closed lid for about forty minutes. Stirring occasionally.

We sterilize the jars as you are used to. For this I have my favorite old, old “steamer” pan.

When the onions become “sticky and sticky”, transfer them to jars. Roll up and turn over. When it cools down, put it in a cool place. Store the opened jar in the refrigerator.

It's just great (!) served with a cheese plate and toast, duck, foie gras (sorry, sorry), steaks, liver, pate and red wine. Surprisingly fragrant. I'm. I have yet to meet anyone who is indifferent. )

Posted on Aug. 6th, 2009 at 02:23 pm | Link | Leave a comment | Share | Flag

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Strawberry confit

Hi all! I want to tell you the recipe for the simplest and most delicious Strawberry Confit for cake or pastries for any time of the year. Because it can be prepared from both fresh and frozen fruits. Fortunately, frozen strawberries are now available all year round.

I recommend making this berry confiture for the filling in Strawberry Mousse Cake, Red Velvet Sponge Cake, or for almost any cupcakes and tartlets, recipes for which are on my blog. Follow the links, prepare, everything is described there in great detail. Replace some fillings with others, don’t be afraid to create something new and surprising.

I have plans for a Queen Victoria Sponge cake, I will definitely use confit for the layer between the cake layers. Then I will certainly tell you and show you what happened. Addition: Well, I promised - I delivered!) Meet Queen Victoria's Sponge Cake with Strawberry Jam!

The other day I baked Pavlova cakes filled with strawberry confit and cream cheese caps - it was something unforgettable! The recipe is also on the blog - please use it.

After the cakes, I had some confit left in a jar and today I treated myself to flavorful pancakes, and instead of sauce I tried our sweet confiture - it’s very tasty, I’ll tell you.)

It only takes 15-20 minutes to prepare such a wonderful delicacy. The set of products is minimal, any housewife can handle it. Let's start cooking.

So, how to make the most delicious strawberry confit at home - a simple recipe with step-by-step photos.

Ingredients:

fresh or frozen strawberries - 300 gr
sugar - 150 gr
corn starch - 20 g

Dear friends, I am Olga, the author of the blog. All recipes are prepared by me personally and tested 100%. Therefore, you can be confident in them, feel free to use them in your own creations!

A complete list of my articles is here

Sauce variations

The recipe proposed above is not the only one; there are several more variations of it with additives that will add interesting shades to the taste of the confiture.

With orange juice

You will need:

Onions – 500 g. Both red and white types of vegetables are suitable.
Olive oil – 50 ml.
Salt, pepper - to taste.
Bay leaf – 1 pc.
Rosemary – 1 sprig. You can also use a mixture of Italian herbs.
Orange juice – 100 ml.
Orange zest – 15 g. You can buy it in the store or make it yourself.
Vinegar (wine or balsamic) – 50 ml.
Sugar – 75 g. Brown is better.

Peel the onion, cut into rings, lightly fry in olive oil in a frying pan with thick walls. Add seasonings and orange zest and continue to cook for another 10-15 minutes.

The mixture in the pan will turn amber in color. Add juice, sugar, vinegar, mix well.

Cover the sauce with a lid, set the heat to the lowest level on the stove and simmer for 20 minutes, stirring occasionally.

Once the dish is ready, remove the bay leaf and rosemary sprig, if you used them.

With anise and star anise

The anise and star anise sauce will have a sweet and spicy taste.

You will need:

red onion – 500 g;
white onion – 500 g;
olive oil – 40 ml;
anise – 3 pcs.;
thyme – 4 sprigs;
star anise – 5 pcs.;
dry red wine – 180 g (large glass);
honey – 40 g;
salt, pepper - to taste.

Cut the onion into thin half rings and fry in heated olive oil until golden brown. Place dry spices in a frying pan, pour in wine, cover with a lid and simmer for 15–20 minutes at low heat. Stir occasionally.

Now add honey. Without covering, cook the confiture for another 20 minutes until it becomes viscous. The texture should be very soft and spread on bread like butter.

Making onion jam

For those new to cooking, the combination of words “onion jam” may sound strange, intimidating and even somewhat meaningless. “Onion jam? No, I don’t even want to try and don’t ask! Eat your jam yourself!” But as soon as they try even a little, categorical rejection changes to surprise, and then admiration. Because it's very tasty.

An unusually tasty combination of caramelized onions with wine and spices does its job - it turns out to be an excellent appetizer. And what’s very nice is that onion jam can be stored in the refrigerator for up to a month, so you can make it with extra.

Serve onion jam with meat, liver pate, poultry, cheese, terrines, add it to sandwiches, hot dogs - it goes “like home” everywhere.

Useful properties and contraindications

In addition to its unusual taste, onion confiture has many beneficial properties, which make this dish not only incredibly tasty, but also healthy. Useful properties are determined by:

A large amount of vitamin E, which is contained in the finished product, not only helps prevent the occurrence of anemia, but also has a beneficial effect on the process of production of red blood cells in the human body.
Onion confiture can have a cleansing and laxative effect. And a large amount of potassium helps get rid of excess fluid, which leads to a decrease in swelling.
Frequent consumption of such a delicacy has a positive effect on the nervous system, as it contains a lot of magnesium and B vitamins. According to many experts, onions are the simplest way to provide a person with positive energy.
Excess vitamins A and C found in this unusual vegetable help strengthen the body with antioxidants, which, in turn, prevent the formation of pathogens.

Contraindications may be:

People who are prone to developing allergic reactions should be extremely careful when consuming this dish.
This unusual dish contains alcohol, so it is not recommended to be included in the diet for children.