Terrines, pâtés and eggs

Terrines and pâtés

The word "terrine" derived from the old adjective for "terre" referring to the terra-cotta vessel in which this dish was cooked. Since the 15th century it has been used to designate a mixture of ground meats and spices some flavored with spirits cooked in a rectangular or oval covered dish, lined with some kind of pork fat and then cooked in a waterbath. Not much has changed and terrines are easy to make. A good terrine should be moist [...]

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Terrines, pâtés and eggs

Confit d’Oignons

Onion Confit



  • 1/4 cup olive oil
  • 2 lbs (900 g) (about 8 cups) onions – peeled and thinly sliced
  • 1/2 cup white sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup dry red wine
  • 6 tbs red wine vinegar

Makes 24 servings of a generous tablespoon

  1. Heat the olive oil in a large heavy sauce pan over low heat. Add the sliced onions and stir in the sugar, salt and pepper.
  2. Cover and cook gently until onions are very soft, stirring occasionally, about 30 minutes.
  3. Add red wine and vinegar, simmer uncovered until mixture is thick and onions are very tender, about 1/2 hour. Depending on personal preference, more vinegar or sugar can be added during the cooking time.
  4. Season confit to taste with additional salt and pepper. Cool

This tasty confit is a perfect accompaniment for a slice of terrine. If time is running short, onions or big shallots cut in larger pieces and braised a golden brown, reduced to a tepid temperature, may also be substituted.

You are sure to enjoy

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