onion confit (onion jam)

for two jars 200g each. Prep time 20 mins, cooking time 1 hr 15 mins.









500g red onions peeled. 700g before they have been peeled
40g sugar
1 tsp honey
30g butter
1 tsp olive oil
10cl red wine
10cl sherry vinegar
1 tsp creme de cassis (blackcurrant liqueur)
salt & pepper

This confit is perfect to serve with bread, cheese, and a few cornichons (gherkin) pickles. This tastes sweet almost like a chutney and it has a little bite from the acidity in the vinegar. (for extra color add a little beet juice. My mom made this and I couldn't resist eating it almost every meal.
Quarter the onion, slice them into slivers, cook them 20 mins in the pressure cooker, covered with butter and olive oil. Mix from time to time. Add two pinches of salt, sugar, honey, vinegar, wine, cover. Leave 50 mins. add salt. Add creme de cassis. Let thicken 5 mins. uncovered, stirring occasionally. Boil jars to sterilize, fill hot jars, tighten lids. Keep in fridge 2 months or freeze.