Best 12 Onion Compote Recipes

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Welcome to the wonderful world of onion compote, where sweet and savory flavors come together to create a delightful culinary experience. Whether you are looking for a simple yet elegant dish to accompany your main meal or a versatile ingredient to elevate your favorite dishes, onion compote has got you covered. Its rich caramelized flavor, velvety texture, and versatility make it a chef's favorite and a must-try for home cooks seeking to add a touch of sophistication to their meals. Get ready to embark on a culinary journey as we explore the art of crafting the perfect onion compote, with tips, tricks, and recipe recommendations that will make you an expert in no time.

Here are our top 12 tried and tested recipes!

TOMATO AND RED ONION COMPOTE



Tomato and Red Onion Compote image

Categories     Condiment/Spread     Sauce     Herb     Onion     Tomato     Sauté     Quick & Easy     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped red onion
3 tablespoons chopped fresh oregano

Steps:

  • Heat oil in large skillet over medium-high heat. Add remaining ingredients and sauté just until heated through, about 2 minutes. Season with salt and pepper.

ONION COMPOTE



Onion Compote image

Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.

Provided by Sharon123

Categories     Weeknight

Time 1h10m

Yield 1 batch

Number Of Ingredients 6

1 lb Spanish onion, peeled and thinly sliced
2 tablespoons honey
1/4 cup red wine vinegar
1/2 cup water, more if needed
2 tablespoons butter
salt & freshly ground black pepper

Steps:

  • In a saucepan over medium heat combine onions and honey.
  • Cook slowly until caramelized, about 45 minutes.
  • Add vinegar and stir.
  • Add water and reduce to low heat.
  • Cook uncovered until liquid has been absorbed.
  • Onions are done when they are tender, have melted together,and are moist but not wet.
  • (More liquid and cooking time may be needed.) Whisk in butter.
  • Season.
  • Let cool and store in a mason jar.
  • When ready to use, reheat the compote over low heat and adjust seasoning.
  • Onion compote will keep refrigerated for at least a month.
  • Enjoy!

BRINED PORK LOIN WITH ONION, RAISIN, AND GARLIC COMPOTE



Brined Pork Loin with Onion, Raisin, and Garlic Compote image

Categories     Garlic     Herb     Onion     Pork     Marinate     Roast     Raisin     Fall     Brine     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

8 cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown sugar
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
3 bay leaves
1 center-cut boneless pork loin roast (about 4 pounds)
1 tablespoon olive oil
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram
Onion, Raisin, and Garlic Compote

Steps:

  • Combine first 7 ingredients in heavy large pot. Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to very large bowl. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours.
  • Position rack in top third of oven and preheat to 350°F. Drain pork. Pat dry. Transfer to rack set in large roasting pan. Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast until thermometer inserted into center of pork registers 150°F, about 1 hour 40 minutes. Transfer pork to cutting board; tent with foil. Let stand 10 minutes.
  • Cut pork into 1/4- to 1/2-inch-thick slices. Serve with compote.

CRANBERRY, QUINCE, AND PEARL ONION COMPOTE



Cranberry, Quince, and Pearl Onion Compote image

Provided by Shelley Wiseman

Categories     Onion     Breakfast     Side     Thanksgiving     Cranberry     Quince     Fall     Simmer     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/2 pound pearl onions (preferably red; 2 cups)
2 cups apple juice
1 cup sugar
2 tablespoons cider vinegar
6 cloves
1 teaspoon coriander seeds
2 quinces, peeled, cored, and cut into 1/2-inch cubes
1 (12-ounce) bag fresh or frozen cranberries (not thawed if frozen)

Steps:

  • Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in a colander. Cool slightly, then peel.
  • Bring juice, sugar, vinegar, and spices to a boil in a 3-quart heavy saucepan, stirring until sugar has dissolved. Add onions and quinces and simmer, uncovered, stirring occasionally, until tender but not falling apart, about 30 minutes.
  • Add cranberries and simmer until tender but not falling apart, 5 to 8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon, then boil syrup, if necessary, until reduced to 1/2 cup. Pour syrup over compote and cool to room temperature.

TOMATO-ONION COMPOTE



Tomato-Onion Compote image

Provided by Jane Sigal

Categories     condiments, dips and spreads

Time 4h15m

Yield About 1 1/2 cups

Number Of Ingredients 10

4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded
1/4 teaspoon sugar
Salt
freshly ground white pepper
3 thyme sprigs
2 garlic cloves, thinly sliced
1 tablespoon extra virgin olive oil
1 Spanish onion (about 3/4 pound), quartered lengthwise and thinly sliced
1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons chopped basil

Steps:

  • Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.
  • Meanwhile, in a medium sauté pan, heat olive oil. Add onion, season with salt, and cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.
  • Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote, and add salt and pepper if needed.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 6 grams

ONION, RAISIN, AND GARLIC COMPOTE



Onion, Raisin, and Garlic Compote image

Categories     Condiment/Spread     Sauce     Garlic     Onion     Sauté     Raisin     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 10

1 pound pearl onions
1/4 cup (1/2 stick) butter
24 garlic cloves, peeled
1 bay leaf
1 1/2 cups tawny Port
1/4 cup white wine vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/2 cup raisins
1 1/2 teaspoons chopped fresh thyme

Steps:

  • Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact.
  • Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serve warm.

PORK CHOPS WITH ONION COMPOTE



Pork Chops with Onion Compote image

Warmupcoolnightswithheartyporkchopssmotheredinonions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

5 tablespoons extra-virgin olive oil
2 small onions, cut into 1/4-inch-thick slices
4 bone-in pork chops (1 inch thick, about 9 ounces each)
Coarse salt and freshly ground pepper, to taste
1/4 cup dry white wine
1 lemon, cut into wedges

Steps:

  • Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add onions, and cook until golden brown, about 25 minutes.
  • Meanwhile, season chops generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Sear chops until golden brown, about 3 minutes per side. Transfer skillet to the oven, and cook to desired doneness. (Cook until a meat thermometer registers 140 degrees for medium-rare, about 5 minutes.) Transfer to a serving plate. Let stand for 10 minutes.
  • Add wine to onions, and simmer until almost all the liquid has evaporated, about 3 minutes. Season with salt and pepper. Spoon over pork chops. Serve with lemon wedges.

BACON-WRAPPED TROUT STUFFED WITH BALSAMIC ONION COMPOTE IN ROSEMARY CREAM SAUCE



Bacon-Wrapped Trout Stuffed with Balsamic Onion Compote in Rosemary Cream Sauce image

Categories     Milk/Cream     Beef     Fish     Onion     Bake     Vinegar     Rosemary     Trout     Winter     Pan-Fry     Gourmet

Yield Serves 6

Number Of Ingredients 10

3/4 cup balsamic vinegar
1 1/2 cups water
2 large onions, sliced thin (about 4 cups)
1/3 cup sugar
4 teaspoons chopped fresh rosemary leaves plus 12 sprigs
2 cups low-salt chicken broth
1 cup heavy cream
six 10-ounce trout, cleaned, leaving heads and tails intact
24 slices bacon (about 1 1/2 pounds)
1 tablespoon olive oil

Steps:

  • In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.
  • Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.
  • Preheat oven to 450°F. and lightly oil a large shallow baking pan.
  • Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
  • In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
  • Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
  • Divide sauce among 6 plates and top with trout.

ROASTED FOIE GRAS WITH APPLE ONION COMPOTE



Roasted Foie Gras with Apple Onion Compote image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon butter
1 medium onion, sliced
1 Granny Smith apple, sliced
1 teaspoon apple cider vinegar
2 ounces cassis
Sea salt
Freshly ground black pepper
Dash sugar
4 (3-ounce) slices foie gras
1 tablespoon port wine
2 tablespoons black truffles, chopped
4 tablespoons veal stock
1 small bunch Italian parsley, fried
Fleur de Sel

Steps:

  • Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside.
  • Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning.
  • To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately.

TOMATO AND RED ONION COMPOTE



Tomato and Red Onion Compote image

From Bon Appetite. June 2000 but I found it in my 2001 book. Serve over steamed fish or grilled pork.

Provided by dicentra

Categories     Chutneys

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 4

2 tablespoons extra virgin olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped red onion
3 tablespoons chopped fresh oregano

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Add remaining ingredients and sauté just until heated through, about 2 minutes.
  • Season with salt and pepper.

Nutrition Facts : Calories 211, Fat 18.5, SaturatedFat 2.6, Sodium 11.3, Carbohydrate 11.7, Fiber 3.6, Sugar 6.3, Protein 2.1

ONION COMPOTE WITH WINE



Onion Compote with Wine image

This goes wonderfully with grilled meats, and even with cooked pastas. You can make it as sweet as you like depending on the sweetness of the onions, taste as you go along!

Provided by Mirj2338

Categories     Sauces

Time 25m

Yield 10 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil or 2 tablespoons vegetable oil
1 kg onion, halved and sliced thin
salt
fresh ground pepper
2 -3 tablespoons brown sugar
3 tablespoons red wine vinegar
2/3 cup dry red wine
1/4 cup water

Steps:

  • Heat oil in a large saute pan or stew pan.
  • Add onions.
  • Saute over medium heat, stirring often, 5 minutes.
  • Sprinkle with salt and pepper.
  • Cover and cook over medium-low heat, stirring often, 5 minutes or until onions are golden brown; reduce heat if they are browning too fast.
  • Add 2 Tablespoons sugar to onions, stir and cook 1 minute to dissolve sugar.
  • Add vinegar and bring to a boil, stirring.
  • Add wine and bring to a boil.
  • Add water.
  • Cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender.
  • Taste and adjust seasoning.
  • If you like, add remaining sugar and cook another minute, stirring.
  • Serve hot or cold.

LAMB CHOPS WITH HERBED SWEET ONION COMPOTE



Lamb Chops with Herbed Sweet Onion Compote image

Categories     Onion     Sauté     Quick & Easy     Wheat/Gluten-Free     Mint     Lamb Chop     Oregano     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup chopped fresh mint
1 1/2 tablespoons chopped fresh oregano
2 large garlic cloves, finely chopped
8 lamb loin chops (about 1 1/2 pounds total)
2 tablespoons olive oil, divided
1 sweet onion (such as Vidalia), thinly sliced
2 tablespoons herbed white wine vinegar

Steps:

  • Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.

Tips:

  • Choose the right onions: Yellow onions are the most common type used for compotes, but you can also use red or white onions. Sweet onions, such as Vidalia or Walla Walla, will result in a sweeter compote.
  • Caramelize the onions slowly: This is the key to getting a rich, flavorful compote. Cook the onions over low heat, stirring frequently, until they are soft and golden brown. This can take 30 minutes or more.
  • Add some sweetness: Sugar, honey, or maple syrup are all good options for sweetening your compote. You can also add other sweet ingredients, such as dried fruit or fruit juice.
  • Add some acidity: A splash of vinegar or lemon juice will help to balance out the sweetness of the compote. This will also help to prevent the compote from becoming too cloying.
  • Season to taste: Once you have added all of your desired ingredients, taste the compote and adjust the seasonings accordingly. You may want to add more salt, pepper, or other spices.

Conclusion:

Onion compote is a versatile condiment that can be used in a variety of dishes. It is especially good with grilled meats, roasted vegetables, and cheese. It can also be used as a topping for pizza or bruschetta. With its rich, flavorful taste, onion compote is sure to be a hit with your family and friends.

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