Vidalia Onion Confit With Garlic Toasts Recipes

Steps:

• Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Whisk together the egg and the milk in a medium sized bowl.
• In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
• Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
• Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
• In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.

Steps:

• Preheat the oven to 350 degrees. Place the onions and garlic in a casserole and brush with the olive oil. Cover with aluminum foil. Bake until onions and garlic are very soft when pierced with a knife, about 1 hour.
• When cool enough to handle, push the garlic cloves and onions from their skins and place in a food processor. Add the cayenne and 1/8 teaspoon salt and process until smooth. Taste and adjust seasoning if desired. Store in an airtight container.

Steps:

• Make onion confit:
• Halve onions and cut each half lengthwise into 6 wedges. In a 2-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until edges are golden brown, about 2 minutes. Stir in remaining confit ingredients and simmer, covered, until onions are tender, about 20 minutes. Remove lid and simmer, stirring occasionally, until liquid is slightly thickened and syrupy, about 10 minutes more. Discard star anise. Keep confit warm, covered.
• Preheat oven to 450°F.
• Trim fat from steaks and cut each steak into 4 equal pieces. Pat steak dry and season with salt and pepper. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and brown steak on both sides, about 3 minutes total. Transfer steak to a roasting pan and roast in middle of oven about 5 minutes for medium-rare. Let steak stand 5 minutes.
• While steak is roasting, halve garlic clove. On a baking sheet in oven with steaks or in a toaster toast bread until golden brown. Immediately rub toasted bread with cut sides of garlic.
• Serve steak and onion confit on toasts with roasted beet wedges and garlic-beet purée.

Steps:

• Preheat oven to 350º.
• Combine onion, mayo, and cheese in a bowl and mix until well combined.
• Spread mixture on the bread slices and sprinkle with paprika.
• Place on baking sheet and bake for 10 minutes.

Steps:

• Preheat oven to 325° F. On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with about 2 tablespoons olive oil. Toast slices in middle of oven 15 minutes and turn over. Toast an additional 15 minutes, or until golden. Transfer toasts to a rack and rub one side of each toast with cut side of halved garlic. Let cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
• Heat the butter and remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onions and sugar. Season with salt and pepper. Cook, stirring occasionally, until onions are soft, 15 to 20 minutes.
• Increase heat to medium-high. Add red wine and cook, stirring occasionally, until wine is reduced and onions are deep golden brown, 15 to 20 minutes more. Add thyme; taste and adjust for seasoning. Transfer onions to a bowl and serve immediately with toasts.

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.

Steps:

• Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the garlic clove. Transfer to a rack to cool.
• To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat. Add the onions and sugar, and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, 15 to 20 minutes.
• Increase the heat to medium-high. Add the wine and cook, stirring occasionally, until the wine is reduced and the onions are a deep golden brown, 15 to 20 minutes more. Add the thyme; taste and adjust for seasoning with salt and pepper.
• To serve, place the reserved toasts on a large serving platter and top each piece with a spoonful of confit. Garnish each with a sprig of thyme.
• making ahead
• The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container. The confit can also be made ahead and will actually improve as the flavors marry. Refrigerate the confit in an airtight container for up to 4 days.
• storing onions
• Onions need circulating air to stay fresh. Vidalia onions are particularly tricky due to their high sugar content. One of the best ways to store Vidalia onions is in the cut-off legs of pantyhose: drop an onion down the leg, tie a knot, and repeat. Hang the onion-filled hose from a hook in a cool, dry place. They will keep for months. Alternatively, wrap them separately in paper towels and refrigerate.