La Cuna Onion Confit

TASTING NOTES FROM THE CURATOR

This confit is made with quality selected onions, cooked carefully and allowed to caramelize beautifully. With the addition of sweet wine and olive oil, this is a gorgeous and unique jam. The caramelization gives it a perfect sweetness that is balanced incredibly by the savory flavor of the onions.

PREPARATION AND PAIRINGS

The La Cuna Onion Confit is incredibly versatile, and can be used to accompany so many dishes. Serve a delicious appetizer consisting of La Cuna Onion Confit on bread, and a wedge of Brie on top. Or try it with your potato omelets, or duck and pork dishes. You can even use it in your sandwiches to add a sweet-savory twist to them.

If you love making homemade pizzas, use this as topping with either bacon or anchovies. Another option is La Cuna Onion Confit on flatbread with goat cheese and basil.

Whatever you decide to do with this sweet-savory onion jam is sure to be spectacular.

SLOW AND STEADY

The French verb “confire,” which means “to preserve” was first used in medieval times to refer to fruits that were cooked and preserved in sugar. This is where the word “confit” comes from, which now refers to any type of food which, as a method of preservation, is cooked slowly over a period of time. There is meat confit, fruit confit, and condiment confit.

There is an area in Occitan France called “Confit country,” where goose fat is used in the cooking process. Usually, as in Provence, olive oil is used, as it is plentiful and cheaper in those parts. “Confit country” is divided into regions depending on which type of meat is most used in confit preparations. Béarn and Basque are associated with goose confit, and the Saintonge and Brantôme regions are associated with duck confit.