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Le Chaudron recipe
Confit d'oignons (Cookéo)
Onion jam, pressure cooker style
⏱ 30 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6large onions
50 g (2 oz)butter
3 tbspsugar
50 ml (3½ tbsp)balsamic vinegar
50 ml (3½ tbsp)red wine
1 pinchsalt
1 pinchpepper
- 6 large onions
- 50 g (2 oz) butter
- 3 tbsp sugar
- 50 ml (3½ tbsp) balsamic vinegar
- 50 ml (3½ tbsp) red wine
- 1 pinch salt
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run BROWN mode for 6 minutes, melt the butter and soften the thinly sliced onions, stirring often.
- Sprinkle the sugar over the onions and let them caramelize lightly for 1 to 2 minutes to bring out their sweetness.
- Deglaze with the balsamic vinegar and red wine, scraping up the browned bits and stirring well.
- Close the lid and run PRESSURE COOK mode for 8 minutes to soften the onions all the way through.
- Release the steam carefully, then run SIMMER mode for 10 minutes with the lid off to cook off the liquid and turn jammy.
- Adjust the salt and pepper, let cool until syrupy, then store in a closed jar in the fridge.
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