Dick Smith Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Clair"]Frenchie, c'est comme un confit d'oignons, mais avec plus de sauce [:D][/quote]Mais non!Confit contains sugar, which would sweeten the gravy. This would not be a Good Thing.Caramelising the onions only adds the sugars of caramelisation, which is a different flavour. Link to comment Share on other sites More sharing options...
Clair Posted November 21, 2008 Share Posted November 21, 2008 No sugar in confit d'oignons.PS: no cheese in gratin dauphinois either![:D] Link to comment Share on other sites More sharing options...
AnOther Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Russethouse"]Lucky b****r ![:)][/quote]I'll post a photo if I remember and can contain myself [;-)] Link to comment Share on other sites More sharing options...
Dick Smith Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Clair"]No sugar in confit d'oignons.PS: no cheese in gratin dauphinois either![:D][/quote]Loads of inaccurate recipes about then.I've just got a jar out of the cupboard (Eric Bur Confit d'Oignons)Ingredients (in descending order of quantity):Oignons grelots (65%)SucreVinaigrePoivron RougeVin Blancthen a load of other stuff.Also see the first 5 recettes off of Google (I only looked at 5):http://www.750g.com/recettes_confit_d_oignon.htmhttp://www.linternaute.com/femmes/cuisine/recette/309285/1290214572/confiture_d_oignons.shtmlhttp://www.recipezaar.com/Confit-D-Oignon-French-Onion-Marmalade-211001http://www.supertoinette.com/recettes/confiture_oignons_de_in.htmhttp://metsaventures.canalblog.com/archives/2006/12/17/3422748.html Link to comment Share on other sites More sharing options...
Hagar Posted November 21, 2008 Share Posted November 21, 2008 [quote user="odile"]apparently most 'run of the mill' Indian restaurants in the UK cook on a similar principle. Pre-cooked meat to which different sauce mixtures are added at the last minute. I wonder how one can find out whether food is freshly cooked or not.[/quote]Ask them for a simple chicken curry "on the bone" NOT tandoori. If they can't do it then you know they are using the catering packs of ready prepared/cooked meat.rgdshagar Link to comment Share on other sites More sharing options...
Clair Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Dick Smith"][quote user="Clair"]No sugar in confit d'oignons.[/quote]Loads of inaccurate recipes about then.[/quote]You said it!No red, green or yellow peppers either...Adding sugar is a short cut to colour the onions faster and shorten the cooking time. I do them in the slow cooker.1½ kg onions, thinly sliced60g unsalted butter60 ml balsamic vinegarpinch of salt.Put everything in the slow cooker. Cover and cook on low heat for 16hours or until they reach marmalade consistency.PS: 19 pages of discussion on confit d'oignons HERE! Link to comment Share on other sites More sharing options...
Dick Smith Posted November 21, 2008 Share Posted November 21, 2008 I knew you'd find some way of proving me wrong...Sorry it took up so much of your afternoon.I have contacted the manufacturers of the jars I have to tell them that they are fantasising. Link to comment Share on other sites More sharing options...
Clair Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Dick Smith"]I knew you'd find some way of proving me wrong...Sorry it took up so much of your afternoon.I have contacted the manufacturers of the jars I have to tell them that they are fantasising.[/quote]Hissy fit![:D] Link to comment Share on other sites More sharing options...
AnOther Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Russethouse"]Lucky b****r ![:)][/quote]As good as my word, and yummy it was [:D][IMG]http://i127.photobucket.com/albums/p123/biskitboyo/nowyouseeit.jpg[/IMG][IMG]http://i127.photobucket.com/albums/p123/biskitboyo/nowyoudont.jpg[/IMG] Link to comment Share on other sites More sharing options...
Dick Smith Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Clair"][quote user="Dick Smith"]I knew you'd find some way of proving me wrong...Sorry it took up so much of your afternoon.I have contacted the manufacturers of the jars I have to tell them that they are fantasising.[/quote]Hissy fit![:D][/quote]Nice comment. But hardly true...I love the way that a snide comment can be 'neutralised' by a smiley. Not. Link to comment Share on other sites More sharing options...
Clair Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Dick Smith"]I love the way that a snide comment can be 'neutralised' by a smiley. Not.[/quote]You just cannot abide anyone disagreeing with you.I make my confit d'oignons without sugar, you buy yours in jars... 'nough said, I think [:)] Link to comment Share on other sites More sharing options...
Cat Posted November 21, 2008 Share Posted November 21, 2008 You didn't leave much BB [:)] Link to comment Share on other sites More sharing options...
Bugsy Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Cat"]You didn't leave much BB [:)][/quote]What? Link to comment Share on other sites More sharing options...
Frenchie Posted November 21, 2008 Share Posted November 21, 2008 BB ?You call Ernie Bébé ?? [:D] Link to comment Share on other sites More sharing options...
Bugsy Posted November 21, 2008 Share Posted November 21, 2008 Could this be the reason Cathy ............................[:)] Link to comment Share on other sites More sharing options...
Âme Posted November 21, 2008 Share Posted November 21, 2008 Lovin' those before & after shots! Looks to be a fine onion gravy. Brussels homegrown? Link to comment Share on other sites More sharing options...
Cat Posted November 21, 2008 Share Posted November 21, 2008 Whoopsie, got a bit confuzled there didn't I. Link to comment Share on other sites More sharing options...
Dick Smith Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Clair"][quote user="Dick Smith"]I love the way that a snide comment can be 'neutralised' by a smiley. Not.[/quote]You just cannot abide anyone disagreeing with you.I make my confit d'oignons without sugar, you buy yours in jars... 'nough said, I think [:)][/quote]Hilarious! Snider and snider!It's like being savaged by a sheep... Link to comment Share on other sites More sharing options...
AnOther Posted November 21, 2008 Share Posted November 21, 2008 A fine dinner all round âme, no more or less than I have come to expect, and receive, from my nearest and dearest [kiss] [kiss] And no, the sprouts are not home grown, LIDL's finest no less.Cat, we'll put it down to the sight of that luvverly L&B shall we [;-)] Link to comment Share on other sites More sharing options...
Âme Posted November 21, 2008 Share Posted November 21, 2008 Lidl, well I never. Don't go there often, but will make a point of it for sprouts. Quartered & sauteed with cashew nuts is my favourite sprout recipe. Link to comment Share on other sites More sharing options...
mint Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Dick Smith"][quote user="Clair"][quote user="Dick Smith"]I love the way that a snide comment can be 'neutralised' by a smiley. Not.[/quote]You just cannot abide anyone disagreeing with you.I make my confit d'oignons without sugar, you buy yours in jars... 'nough said, I think [:)][/quote]Hilarious! Snider and snider!It's like being savaged by a sheep...[/quote]Savaged by a sheep? Goodness wasn't that Dennis Healey talking about Geoffrey Howe when the latter was Chancellor?Actually, if I might make so bold...........the correct quotation was "savaged by a dead sheep"! Link to comment Share on other sites More sharing options...
Bugsy Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Dick Smith"]Hilarious! Snider and snider![/quote]Sorry to interupt but shouldn't that be Snider and Snidier............................or even Snidier and Snidier.................... Link to comment Share on other sites More sharing options...
AnOther Posted November 21, 2008 Share Posted November 21, 2008 Sounds like a law firm [:D] Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted November 22, 2008 Share Posted November 22, 2008 Well, I don't know about whether onion confit should be made with sugar or not, but I make mine like this:800g finely sliced onions200g chopped datesCouple of crushed allspiceWhite pepperButterFry the onions slowly in the butter until soft then add the rest of the ingredients with a little water and simmer very gently until a thick paste is obtained. This is very good served cold with cheese or cold meats, a combination that horrifies my French neighbours.Does anyone else worry that Google seems to have become the unquestioned arbiter in so many discussions these days? Link to comment Share on other sites More sharing options...
Cat Posted November 22, 2008 Share Posted November 22, 2008 Google can be a useful way of finding facts if the original source of "official" information can be found.But for things that are often a matter of opinion, it all depends on how the query is worded. For example, googling "confit d'oignons recette -sucre" I get 59,300 results, and if I then google "confit d'oignons recette sucre" I get 48,600. Not proof by any means, just an indication of opinion (should I add a smilie here ?). Link to comment Share on other sites More sharing options...
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