Castaing Onion Confit 100g

TAST­ING NOTES FROM THE CURATOR

Whether you know it as onion jam, onion con­fit, or onion mar­malade, to call this item a condi­ment or a side dish would be to do it an injus­tice. While raw onions hit you with a com­plex fla­vor — sharp and bit­ter and sour all at once — onion jam presents the bulb vegetable’s nat­ur­al sug­ars right at the fore. As strong as it is sweet, this pre­serve at once tem­pers and enhances the savori­ness of meats and coax­es out the sweet­ness in breads and pas­tries. Its gift is in its ver­sa­til­i­ty, enjoy­able through­out all parts of the day.

PREPA­RA­TION OR PAIRINGS

Onion con­fit is a nat­ur­al accom­pa­ni­ment for a slab of foie gras and a promi­nent part of any ter­rine board — but you should def­i­nite­ly con­sid­er it a kitchen sta­ple. In addi­tion to lay­er­ing it light­ly over Castaing’s Entier Goose Foie Gras, enjoy it with a crumbly blue cheese and pro­sciut­to on a slice of baguette or spoon it onto a gor­gonzo­la and pear piz­za. Fol­low the French exam­ple and make some tartlets. Add it to a roast­ed toma­to and pep­per pas­ta or dol­lop it over a steak sand­wich. It goes equal­ly well with an arugu­la-based sal­ad or sim­ple mush­room omelet. Or, of course, any oth­er com­bi­na­tion you can think of. Your lim­its are only your palate and your imagination.

A MUST HAVE FOR FESTIVITIES

Rarely does a French gath­er­ing for New Year’s or Christ­mas or even Bastille Day go by with­out jars of onion con­fit. From an evening of wine and char­cu­terie to break­fast the next day, they’ve found ways to enjoy this pre­serve through­out the hol­i­day sea­son. Fam­i­lies all over have their own secret recipes and pre­pare enough jars to last a few weeks or even months. That’s why Cas­taing, pur­vey­or of some of the finest foie gras in France for the last hun­dred years, had to make their own version.

Storage Instructions

Store in a cool dry place. Keep in fridge after opening.