Onion Compote

Known as compote, marmalade or jam, it's a cousin of the famed French onion soup, with the onions cooked to a thick, almost jam-like consistency.

Compote as a method of preparing fruit or vegetables goes all the way back to medieval Europe. It can be done as it is in this recipe, made to go along with other dishes and with only the natural sweetnes, or made from fruits and sweet syrups, perfect for desserts. In comparison to marmalade or jams, compotes differ by having many whole pieces of the ingredient still intact, whereas the others are usually focused on smoother textures.


A slice of bread served with onion compote and a light salad


  • 2 big onions (you can use either white or red onions depending on preference)

  • 2 tbsp oil

  • 3 tbsp balsamic vinegar

  • 3 tbsp sugar

  • 1⁄2 tsp mustard

  • salt & pepper to taste


  1. Peel and cut the onions, so that you get thin slices.

  2. In a non-stick pan, at medium-heat, sauté the onions in the oil until soft, tender and lightly browned. Add in the rest of the ingredients and cook for 10-15 minutes at low heat.

  3. Keep in a clean container and it will last for at least a week. Serve with bread, in a burger or as a topping to anything that could need something sweet and sour.

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