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
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Mahogani Rhone
[email protected]I can't wait to try this recipe!
Gloria Karago
[email protected]This confit is a great way to use up leftover onions.
Francina Mamalesela Teffo
[email protected]This is the perfect condiment for any occasion.
Wilkister Sheny
[email protected]I highly recommend this recipe.
jafaf Ali jafaf Ali jafaf Ali jafaf Ali
[email protected]This is a must-try recipe for any onion lover.
Jae Rodriguez
[email protected]I love how this confit can be used in so many different ways. I've used it on pizza, pasta, and even ice cream!
Ahh sjshsbsh
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are amazing.
Faith Kiyila
[email protected]I made this confit for the first time last night and it was delicious! I used it on a sandwich with roasted turkey and it was perfect.
Shan Sab
[email protected]I used this confit on a cheese plate and it was a big hit! The guests loved the sweet and savory combination.
Taki Ben
[email protected]This is the best onion confit recipe I've ever tried. The onions are caramelized to perfection and they have a lovely sweet and tangy flavor.
Adhora rinku Debnath
[email protected]I've made this confit several times now and it always turns out perfectly. It's so easy to make and it keeps well in the fridge for weeks.
SOMATHILAKA PATABADIGE
[email protected]This onion confit is a game-changer! It's so versatile and adds a delicious depth of flavor to everything from sandwiches to pasta dishes. I especially love it on roasted vegetables.