Moroccan · Sauces & Condiments
Onion Confit Jam
A standalone jar version of the sweet onion base found under tfaya, this confit cooks onions down long and slow with just enough honey and cinnamon to turn them into a jammy, spreadable condiment for cheese, bread or roast meat.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
- Level
- Medium
Ingredients
- 800 g onions, thinly sliced
- 3 tbsp honey
- 1 tsp ground cinnamon
- 40 g butter and 2 tbsp olive oil
- A splash of vinegar
- Salt
Method
- 1
Start the onions
Melt the butter with the oil in a wide pan, add the sliced onions and a pinch of salt, and cook over low heat, stirring occasionally, for 30 minutes until very soft and golden.
- 2
Sweeten
Stir in the honey and cinnamon and continue cooking gently 15 minutes more until the onions turn a deep amber and jammy.
- 3
Balance
Add a splash of vinegar to cut the sweetness and stir through.
- 4
Check consistency
The jam should be thick and sticky, mounding on a spoon rather than running.
- 5
Cool and store
Cool and transfer to a jar; keep refrigerated.
Chef's tips
- Cook the onions low and slow from the start — the deep, jammy sweetness cannot be rushed with high heat.
- A splash of vinegar at the end balances the sweetness and keeps the jam from tasting flat.
- This jam is versatile beyond couscous — try it on a cheese board, in a sandwich, or alongside roast meat.
Frequently asked questions
How is this different from tfaya?
It leaves out the raisins, saffron and fried almonds that define tfaya, focusing purely on the onions themselves as a standalone jam.
How long does it keep?
Refrigerated in a sealed jar, it keeps well for about two weeks.