Best 4 Red Onion Confit Recipes

RED ONION CONFIT

Steps:

• Heat the olive oil in a large pan over medium heat.
• Add the red onions. Do not stir. Let the onions turn light brown, then turn and brown on the other side.
• When the onions are browned, add the balsamic vinegar and orange rind.
• Cook for 2-3 minutes, until the liquid is almost gone.

PORK CHOPS WITH RED ONION CONFIT

Steps:

• Slice the onion very thinly. Melt the butter in a frying pan, add the onions, season with salt and pepper and cook gently, stirring occasionally, until soft, about 15 minutes. Add the vinegar and reduce until the liquid evaporates, about 1 minute. Remove from the heat.
• Sprinkle the pork chops with salt, pepper and sugar. Fry until golden and cooked through, about 5 minutes per side. (If they are lacking in fat, you may need to add a little oil or butter, or both, to the pan to fry them.) Serve with a spoonful of red onion confit on top.

RED ONION MASALA CONFIT

Steps:

• Slice the onion very thin and evenly.
• A mandolin is perfect for this.
• Sweat the onions in olive oil on LOW till very soft.
• Add the red wine vinegar and Marsala.
• Simmer till all the liquid has reduced.

RED ONION CONFIT

Steps:

• 1 In a medium heavy saucepan, combine the onions, red wine, and salt over medium heat. Bring to a simmer and turn the heat to low. Cover and cook, stirring often, for 1 hour 15 minutes or until the onions are very tender. The onions will be slightly translucent. 2 Stir in the butter, balsamic vinegar, and 1 tablespoon each of the honey and sugar. Cook uncovered, stirring often, until all of the liquid has evaporated and the mixture is very thick. 3 Let cool slightly. Serve at room temperature or slightly warm. This keeps in the refrigerator for up to a month. To reheat, place the confit in a small bowl set over a pan of simmering water, or warm it in a microwave. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.