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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Carlito Nichols
[email protected]I love this recipe! The onions are so flavorful and versatile. I've used them in everything from pizzas to sandwiches to salads.
Becky Robinson
[email protected]This is a great recipe for a quick and easy caramelized onion topping. I've used it on pizzas, sandwiches, and burgers, and it's always a hit.
Nambooze Sarah
[email protected]I've made this recipe several times and it always turns out great. The onions are so sweet and caramelized, and they're perfect for topping pizzas or burgers.
Fega Utuoyo
[email protected]This is a great recipe for caramelizing onions. The slow cooking process really brings out the sweetness of the onions.
Furqan Hussain
[email protected]I love this recipe! The onions are so flavorful and versatile. I've used them in everything from pizzas to sandwiches to salads.
Kelly Morgan
[email protected]This is a great recipe for a quick and easy caramelized onion topping. I've used it on pizzas, sandwiches, and burgers, and it's always a hit.
Roshani Thumesha
[email protected]I've made this recipe several times and it always turns out great. The onions are so sweet and caramelized, and they're perfect for topping pizzas or burgers.
Islam Ud Din Sahil
[email protected]This is a great recipe for caramelizing onions. The slow cooking process really brings out the sweetness of the onions.
Sohail Bhatti
[email protected]I love this recipe! The onions are so flavorful and versatile. I've used them in everything from pizzas to sandwiches to salads.
Surkhetisushantsagar Sagarsurkheti
[email protected]This onion confit is amazing! I've made it several times now and it always turns out perfect. The onions are so sweet and caramelized, and they're perfect for topping pizzas, burgers, or just eating on their own.