SUNDAY LUNCH:
“Is there any of that guinea fowl leftover?”
“A little–not much–do you want it with the spinach and rice torta*?”
“I’d like it with some red onion confit”
“OK–not sure I want to…just made the torta…”
I’m a pushover though—and find myself slicing red onions five minutes later!
It is really not difficult and would be delicious with the guinea fowl and/or the tortas–or whatever!
(The roast guinea fowl recipe is the simplest and quick. I’ll publish it tomorrow.)
Red onion confit recipe:
Peel two red onion and slice them thinly. (Next time I’ll slice them thickly–like Frank Cooper’s Coarse Cut Oxford Marmalade of my youth!)
Heat two tablespoons of olive oil
in a pan, add the onions and season with salt and pepper.
Over a medium heat cook them down–as chefs are in the habit of saying–for 15 minutes, stirring the while.
I added three teaspoons of balsamic vinegar and kept stirring while the liquid evaporates.
That’s it!
“Ummm–LOVE that taste!”
“Your wish is my command,”I say, bowing extravagantly.
* from Delicious Dishes for diabetics.
Robin Ellis 
I have only eaten Guinea Fowl at Oxford, during The Oxford Experience, two summers. Found the meat to taste rather sweet – is that normal or would it have been something in recipe? Your red onion confit looks delicious.
It is a little gamey. Sweet? I’ve never thought it sweet. A nice change from chicken.
Sounds yummy , gonna give this a try for sure
Good Evening Robin,
What a delicious looking dish! You do realise of course , there are many fans out here who have had a fit of the vapours whilst pondering on ‘our wishes being your command’!!!!
However, to matters culinary. Can do red onion but where to find guinea fowl in ‘darkest Nottinghamshire?? Chicken may be a little bland? Pheasant perhaps?
Thank you for such thought provoking posts
Regards,
Fran Shaw
Ha, ha, Fran! Is there not a GF lurking under a Notts hedge or at least in a Sainsbury’s fridge display?
Of course- Sainsbury’s is the place!😊
Mm!
Yummo! Onions on everything! Except dessert.
Sent from my iPhone
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Doug & I absolutely adore onions, bright green / white or red mmm & I have a
always eaten bunches of spring onions from thin shoots to thick sweet juicy bells each & every day with all my meals, even with chocolate 🙂 Do you gave a recipie for this ☺️ Can not wait try your Onion Confit. Thank you 🙂
That looks DELICIOUS! 🙂
Thanks gorgeous!
Robin, that recipe is a Keeper. Once a year (in February!) my friends and I drive to Freeport, Maine, for a fibre weekend. The British imports shop there carries Frank Cooper’s Oxford Thick Cut marmalade so I am able to stock up. Funny how I loathed it as a child, and it is the only one I like now.
That is exactly how I felt about it, Shelagh!
Never had guinea fowl. But that torta looks delish! Is that in your cookbook?
All the best, glad you’re feeling better, if that extravagant bow can be counted on,
Nancy N
It is in DDfD, Nancy.
I love red onions and I love, even better, easy recipes!