Foie gras with onion jam

Foie gras with onion jam

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An idea not to forget the evening of Eve.


  • 1 block of foie gras
  • 300 g red onions
  • 10 cl of crème de cassis
  • 40 g of butter.


Peel and finely slice the red onions. Put them to stew for 30 minutes over low heat in the butter, stirring occasionally. Salt, pepper. When the preparation reaches a consistency of soft jam, add the 10 cl of crème de cassis. Continue cooking for 5 minutes and pour the mixture into a jam jar. Let stand in the fridge and serve with foie gras on slices of grilled country bread.


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