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On a recent quest for inspiration I visited my Parisian Mecca-Of-All-Things-Food, “La Grande Epiciere” at La Bon Marche. While grazing the very large confiture section, I noticed an abundance of onion confiture. There must have been 10 or 12 varieties. Jams, jellies and other preserves are plentiful in French cooking but this seemed excessive… Onion?! Was it sweet, savory? What would I eat it on? I bought one and tried it on the most logical confiture carrier – toast. Granted, […]