About This Dish
A sweet, sticky onion confit that is used as a condiment and topping in Moroccan cuisine. Onions are very slowly cooked with honey, cinnamon, raisins, and a touch of vinegar until they collapse into a dark, jammy, intensely flavored preserve. This is essentially the tfaya topping from couscous, elevated into a standalone condiment. It accompanies grilled meats, adds sweetness to sandwiches, and is served as part of the salad course at upscale restaurants. Making onion jam requires patience — the onions need at least an hour of slow cooking.
Ingredients
- 1 kg Onions, thinly sliced
- 3 tbsp Honey
- 2 tbsp Butter
- 50 g Raisins
- 1 tsp Ground cinnamon
- 1 tbsp Red wine vinegar
- 1/2 tsp Salt
Instructions
- 1
Cook sliced onions in butter over very low heat, stirring occasionally, for 45 minutes.
- 2
Add honey, raisins, cinnamon, and vinegar. Continue cooking 30 minutes until deeply dark and jammy.
- 3
Season with salt. Cool and store in a jar.
- 4
Keeps in the fridge for 2 weeks.
Tips & Tricks
- Use the lowest heat possible — the onions should caramelize, not fry.
- The final color should be very dark, almost mahogany.
- A touch of vinegar balances the sweetness perfectly.