Suninfrance Posted February 7, 2007 Share Posted February 7, 2007 How do I make it?The Gout de Jour restaurant attached to our Super U in Lubersac does a wonderful (& expsensive) starter of toasted bread, fois gras and onion marmalade. I would love to have a go at making my own.Anyone have any recipes.Also, while I'm here - I've never done any pickling before but would love to have a go at pickling shallots. Again - recipes please?Jan Link to comment Share on other sites More sharing options...
Junlesley Posted February 7, 2007 Share Posted February 7, 2007 I make onion marmalade quite often, it lasts for ages in the fridge, you will find lots of different recipies for it if you just google "onion marmalade" the last lot I made was just onions, butter, salt and pepper, you just need to cook the onions very, very slowly for about one and a half hours in a small saucepan, without them sticking or burning, sometimes I add chillies, or a little red wine, herbs or mustard it really depends on what you fancy. Link to comment Share on other sites More sharing options...
Suninfrance Posted February 7, 2007 Author Share Posted February 7, 2007 Drooling already. I just love the stuff. Thank you. Link to comment Share on other sites More sharing options...
Dick Smith Posted February 7, 2007 Share Posted February 7, 2007 A lot of recipes include sugar, but this one seems closest to yours, and doesn't.http://www.builth-wells.co.uk/recipes.php?item_ID=18I think I'll give it a try. Link to comment Share on other sites More sharing options...
Junlesley Posted February 8, 2007 Share Posted February 8, 2007 Thats a nice recipe, however I wouldn't have thought half an hour cooking time to be enough.And yes, red wine vinegar or balsamic vinegar is another ingredient I would perhaps use, its such a versitile thing to make just add whatever you fancy. Link to comment Share on other sites More sharing options...
Chris Head Posted February 9, 2007 Share Posted February 9, 2007 Or increase the quantities and turn the onion marmelade into an onion tart? Make a semi roux from the caramalised onions and fold them into some bechemal, put the mix into blind baked shortcrust pastry and have some Rennies handy! Delish! Link to comment Share on other sites More sharing options...
Pancake Posted February 10, 2007 Share Posted February 10, 2007 Old 'whats her face' does shallots.....http://www.deliaonline.com/recipes/pickled-shallots-in-sherry-vinegar,1231,RC.html Then again there is pickled eggs..ummmmm..... and picked (soused) herrings in which they use cold tea......http://thefoody.com/fish/sousedfish.html Link to comment Share on other sites More sharing options...
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