DAVID TANIS'S ONION CONFIT
The French word "confit" usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically duck, goose or pork. When stored and cooled in earthenware crocks, a layer of fat on top kept the food from spoiling by sealing out air. Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect. Sometimes called onion marmalade, a spoonful or two makes a perfect accompaniment to roasted meats. It may also be used to make onion tarts or pizzas, or as a "bed" for baked fish. The mixture will last for a week or so, refrigerated. To use, reheat gently over low heat.
Provided by David Tanis
Categories condiments, appetizer
Time 1h
Yield 4 cups
Number Of Ingredients 9
Steps:
- Cut onions in half from top to bottom (not crosswise). With a paring knife, peel each onion half. Lay each onion half flat side down. Holding the knife at a slight angle, cut away and discard the hard root end. Using a sharp knife, cut into 1/4-inch half-moons.
- Put a large heavy-bottomed pot, preferably enameled cast iron, over medium-high heat. Melt butter, then add all the sliced onions and stir to coat. Sprinkle with sugar and season generously with salt and pepper. Continue stirring until onions begin to wilt and soften, without browning, about 5 to 8 minutes.
- Add bay leaves, thyme, cayenne, vinegar and wine. Reduce heat to medium and continue to cook, stirring occasionally, until onion mixture is quite soft and most of the liquid has evaporated, about 30 minutes. Taste and adjust seasoning. Remove and discard bay leaves and thyme. Serve warm.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 623 milligrams, Sugar 11 grams, TransFat 0 grams
ONION AND SHALLOT CONFIT
Slow-cooking onions in olive oil brings out their sweetness, which is offset by the acidity of the tomatoes and vinegar. This confit is wonderful with grilled meats. You'll want to keep some on hand all summer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h45m
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees. Heat oil in a small Dutch oven or other heavy 3-quart pot over medium-high heat. Add shallots and onions, tossing to coat, then bring to a simmer. Add tomatoes, oregano, rosemary, 1 tablespoon salt, and a pinch of red-pepper flakes. Cover, and transfer to oven.
- Bake until onions are very tender, about 2 1/4 hours. Uncover, and bake until onions are slightly golden around edges, about 15 minutes more. Stir in vinegar, and let shallots and onions cool slightly in oil. Before serving, discard herb sprigs. Serve warm or at room temperature.
HOT AND SWEET ONION CONFIT
Make and share this Hot and Sweet Onion Confit recipe from Food.com.
Provided by evelynathens
Categories Chutneys
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Soak prunes in water while preparing other ingredients. Lightly film the bottom of a 12-inch saute pan with oil. Heat over high and add onions, salt and pepper. Saute fast until onions start to color but are still crisp.
- Lower heat to medium low, stir in garlic and drained prunes and cook about 3 minutes. Off the heat, blend in capers and horse radish to taste. Sample for seasoning. Serve at room temperature.
Nutrition Facts : Calories 77.6, Fat 0.2, SaturatedFat 0.1, Sodium 132.4, Carbohydrate 19.6, Fiber 2.5, Sugar 10, Protein 1.3
SWEET ONION RELISH
Steps:
- Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.
RED ONION CONFIT
We served this warm confit as a garnish withFillet of Beef Balsamico
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Heat oil over low heat in a medium saute pan. Cook the onions, stirring often, until very soft, 15 to 20 minutes.
- Add wine, vinegar, water, and sugar, and raise heat to medium. Cook uncovered for about 15 minutes. Season with salt and pepper and serve.
HONEYED RED-ONION CONFIT
Provided by Baija Lafridi
Categories Condiment/Spread Sauce Ginger Onion Vegetarian Raisin Honey Cinnamon Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook onions, stirring occasionally, until they begin to soften, about 7 minutes. Add raisins, honey, ginger, and cinnamon and cook, uncovered, stirring occasionally, until onions are very tender and slightly caramelized, 20 to 25 minutes.
FRENCH CANADIAN ONION CONFIT
If you love the smell of onions cooking long and slow until they are sweet and almost burnt, then this recipe should be in your collection. The onions are first fried in butter, then simmered in red wine and a bit of grenadine. The result looks like nothing but tastes like heaven. This unusual condiment is based on a recipe from Au Tournant de la Riviere, one of Canada's best restaurants. Serve it with braised leeks pate or roast meats.
Provided by Olha7397
Categories Canadian
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large frying pan, melt the butter and cook the onions very slowly, until they begin to brown. This should take about 30 minutes.
- Press the browned onions to remove the excess butter and drain the pan of the surplus butter.
- Add the remaining ingredients. Cook slowly, uncovered, over low heat for 1 to 1 1/2 hours, until the onions are very dark or almost black. Stir occasionally to prevent the onions from sticking to the bottom of the pan.
- Serve slightly warm or at room temperature. Makes 1 cup to serve 4 to 6 as a condiment.
- Across the Table.
Nutrition Facts : Calories 184.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 49.7, Carbohydrate 27.3, Fiber 2.3, Sugar 15.1, Protein 1.6
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