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Castaing Onion Confit 100g
A French Staple
Castaing’s onion confit, unassuming and sweet-scented, can turn simple luncheon or dinner dishes into something elegantly delicious. It is a fitting companion for any meal!
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.
Store in a cool dry place. Keep in fridge after opening.