Onion confit with green olives
Ingredients
For
4
personnes
- 850 g red onions
- Fleur de sel
- 2 bay leaves
- Intense-flavoured olive oil
- 60 g of rosemary
- 45 g of coarsely ground pepper
- 125 g balsamic vinegar
- 350 g of green olives from France
Tip
We recommend Nîmes olives PDO, Languedoc Lucques olives PDO, and ‘cassées’ olives from the Vallée des Baux de Provence PDO, … You can make this onion confit by replacing the red onions with white onions (such as Citou onions) and the green olives with black olives, and use it to top a burger, for example.
Instructions
- Preheat your oven to 200°C.
- Cut the red onions into large wedges. Place the wedges in an ovenproof dish with the fleur de sel, pepper, bay leaf and olive oil.
- Bake in a hot oven (200°C); the onions are cooked when they become translucent.
- Once cooked, add the olives, chopped rosemary and balsamic vinegar.
- Leave to cool, then serve in glasses or as an accompaniment to dishes of your choice.
Tip
We recommend Nîmes olives PDO, Languedoc Lucques olives PDO, and ‘cassées’ olives from the Vallée des Baux de Provence PDO, … You can make this onion confit by replacing the red onions with white onions (such as Citou onions) and the green olives with black olives, and use it to top a burger, for example.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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