With onion confit, a small miracle occurs: as the Roscoff onion begins to caramelize, it simmers slowly to concentrate incredible flavors. The entire onion is used in this recipe -- even the skin -- for a zero-waste recipe. For the British twist, we added orange marmalade. The result is a sweet and savory onion confit that is a pleasure to eat. This recipe will earn you kudos from all your friends. In any case, we can at least assure you that Sorted Food gave it a thumbs up!
A delicious wine pairing with a Bourgogne selection from Domaine Lucien Muzard&Fils
Ingredients For
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x 4
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x 4
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x 4
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x 4
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Cheddar5 oz -
6 oz
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6 oz
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x 6
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1 bunch
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1 tsp
Preparation
1
Cut all the vegetables into cubes of the same size.Brown them in a pan, add the ham and cheese.
Season with salt and pepper and add the marmalade.
2
Peel the onions, cut them in half and bake them in the oven.
Scoop out the flesh and fill with the stuffing.
Bake at 360°F (180°C) for 10 minutes.
Pair with
Red wine - Santenay Premier Cru La Maladière from Domaine Lucien Muzard&Fils
"Prime mid purple with a racy exuberant nose. The stems -one third retained- add real energy here with really vigorous raspberry fruit, a little youthful bitterness but balanced and long." Jasper Morris
Vinification & maturing :
The grapes are never crushed, a major part of the grapes is destemmed and we keep around 30% as whole bunches. Alcohol fermentation is achieved with indigenous yeast. The wine is subjected to gentle cap-punching or pigeage during vatting. After 18 to 20 days, we devat and blend free run wine with press wine for maturation in Burgundian oak barrels, 15% of which are new. A third of the cuvée is matured in large Foudre oak vats.
Want to know more about this estate and his family story? It's over here.
