Confit is a French word that is used to mean something cooked long and slow either in it's own fat or butter. I didn't take pictures of the onions in the pan as I have a stinking cold and the onions were making my eyes and nose stream! Not good to cooking you may think, but I needed something warm and comforting and this seemed like a good idea.
I started with four large onions and 30g of butter. A teaspoon of salt, half tsp of black pepper and a tsp of sugar (I used 2 because I like it sweet).
Cook over a very low heat for at least 2hours. You know it's ready when the onions finally start to brown. That's where the delicious flavour comes from. This is a small Kilner jar so shows how much the onions have reduced.
Wednesday, 23 November 2016
The weather has been so windy and stormy in England this week that it's quite difficult to remember back to the quiet, gentle days of our stay in France. There are times since I've been back that I've almost been overwhelmed with longing for the peace and solitude - soon we'll return.
Friday, 4 November 2016
We crossed the ocean and walked in another land. Although the day was damp and misty, the beauty of Fougeres was not dimished in any way at all. We sat in the shadow of the castle and ate home made pasties and crisps.