Name: Onion, orange & coriander confit
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Makes about 1kg
Ingredients: 1kg onion; 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

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Onion, orange & coriander confit

Onion, orange & coriander confit

Mary Cadogan

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Makes about 1kg

Easy

Prep: 25 mins

Cook: 1 hr and 15 mins

A star rating of 5 out of 5.2 ratingsRate

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

Easily doubled

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Ingredients

Nutrition

Units:

MetricUS

1kg onion
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

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Nutrition: per tbsp

kcal23
fat1g
saturates0g
carbs3g
sugars3g
fibre0g
protein0g
salt0.2g

Method

step 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.
step 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.
step 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.
step 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

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A star rating of 5 out of 5.2 ratings

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