Confiture D’Oignons

This superb recipe has become very popular in recent years and I always have some made up. It is wonderful warm also, particularly with pan-grilled monkfish or even a lamb chop. This recipe will keep for months and is especially delicious with pâtés and terrines of meat, game and poultry.

Confiture D’Oignons
Sat, 10 Apr, 2010 - 14:37
Darina Allen

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