Onion, orange & coriander confit

Onion, orange & coriander confit

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Makes about 1kg

Transform an abundant batch of onions into this more-ish preserve to serve with cheese or cold meats, or stir into casseroles and sauces

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition per tbsp

kcalories
23
protein
0g
carbs
3g
fat
1g
saturates
0g
fibre
0g
sugar
3g
salt
0.2g

Ingredients

  • 1kg onions
  • 1 large orange
  • 2 tbsp olive oil
  • 50g butter
  • 1 tbsp coriander seed, coarsely crushed
  • 1 tsp black peppercorn, coarsely crushed
  • 2 tsp sea salt
  • 140g light muscovado sugar
  • 150ml red wine vinegar
  • 2 tbsp balsamic vinegar

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Thinly slice the onions (use the slicing blade of the food processor if you have one). Thinly slice the oranges, then cut each slice into quarters.
  2. Heat the oil and butter in a pan. Add the coriander seeds and peppercorns and fry until they start to smell fragrant. Add the onions and gently fry, stirring, until they start to colour, about 10 mins. Add the oranges and salt, cover then gently cook for 30 mins.
  3. Add the sugar and vinegars and gently cook, uncovered, for a further 30 mins, stirring from time to time, until the confit is thick. Meanwhile, sterilise your jars then wash them in hot soapy water and rinse well. Boil the lids, which must be vinegar-proof, for 5 mins and leave to dry. Place the jars upright in a roasting tin and put in the oven at 160C/140C fan/gas 3 for 15 mins.
  4. Remove the jars and set on a board. Fill with the onion confit and screw on the lids. Label and store in a cool, dry place for 2 weeks to allow the flavours to develop. Will keep for up to six months.

Recipe from Good Food magazine, March 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips