Best 6 What Is Onion Confit Recipes
**Onion Confit: A Culinary Symphony of Sweetness and Savory Delights**
In the realm of culinary arts, few things can match the allure of caramelized onions, with their intoxicating aroma and captivating flavor profile. Onion confit, a technique that elevates this humble ingredient to new heights of culinary excellence, is a testament to the transformative power of slow cooking. This article presents a delectable selection of onion confit recipes, each offering a unique twist on this classic French preparation. From the simplicity of a classic onion confit to the piquant charm of a red wine onion confit, these recipes showcase the versatility of this culinary gem. Whether you seek a savory accompaniment for your favorite dishes or a standalone treat to savor, this collection has something to tantalize every palate. Embark on a culinary journey of caramelized sweetness and savory indulgence as we explore the art of onion confit.
QUICK ONION CONFIT
Sweet and tart caramelized onions seasoned with herbs and balsamic vinegar make a terrific quick onion confit recipe. Spread it on bread or serve over steak and potatoes. French confit with onions.
Provided by Rebecca Franklin
Categories Ingredient Condiment
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Melt the butter in a large skillet over medium heat. Add the onions and demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden.
- Sprinkle with salt, pepper, and thyme. Stir the mixture and transfer the skillet to the preheated oven.
- Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are a medium gold throughout.
- Add the vinegar during the last 5 minutes of cooking.
- Remove from oven, cool the onions in the pan until they reach room temperature, and then serve.
Nutrition Facts : Calories 41 kcal, Carbohydrate 6 g, Cholesterol 5 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 61 mg, Sugar 3 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g
ONION CONFIT
Onion confit is both one of the easiest and most sophisticated condiments you will ever make.
Provided by Alexandra Shytsman
Categories Condiment
Yield About 1½ cups
Number Of Ingredients 7
Steps:
- Add butter and olive oil to a large skillet and heat over a low flame. Add onions and salt and cook, stirring occasionally, until softened and translucent, 15-20 minutes. If onions begin to dry out, add a tablespoon of water.
- Add sugar, stir to dissolve, and add vinegar and caraway seeds (if using). Continue cooking over low heat, stirring occasionally, until onions are pasty and caramelized, about 15 min.
- Onion confit can be stored in the fridge in an airtight container for up to one week.
ONION AND SHALLOT CONFIT
Slow-cooking onions in olive oil brings out their sweetness, which is offset by the acidity of the tomatoes and vinegar. This confit is wonderful with grilled meats. You'll want to keep some on hand all summer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h45m
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees. Heat oil in a small Dutch oven or other heavy 3-quart pot over medium-high heat. Add shallots and onions, tossing to coat, then bring to a simmer. Add tomatoes, oregano, rosemary, 1 tablespoon salt, and a pinch of red-pepper flakes. Cover, and transfer to oven.
- Bake until onions are very tender, about 2 1/4 hours. Uncover, and bake until onions are slightly golden around edges, about 15 minutes more. Stir in vinegar, and let shallots and onions cool slightly in oil. Before serving, discard herb sprigs. Serve warm or at room temperature.
ONION, ORANGE & CORIANDER CONFIT
Transform an abundant batch of onions into this more-ish preserve to serve with cheese or cold meats, or stir into casseroles and sauces
Provided by Mary Cadogan
Categories Condiment
Time 1h40m
Yield Makes about 1kg
Number Of Ingredients 10
Steps:
- Thinly slice the onions (use the slicing blade of the food processor if you have one). Thinly slice the oranges, then cut each slice into quarters.
- Heat the oil and butter in a pan. Add the coriander seeds and peppercorns and fry until they start to smell fragrant. Add the onions and gently fry, stirring, until they start to colour, about 10 mins. Add the oranges and salt, cover then gently cook for 30 mins.
- Add the sugar and vinegars and gently cook, uncovered, for a further 30 mins, stirring from time to time, until the confit is thick. Meanwhile, sterilise your jars then wash them in hot soapy water and rinse well. Boil the lids, which must be vinegar-proof, for 5 mins and leave to dry. Place the jars upright in a roasting tin and put in the oven at 160C/140C fan/gas 3 for 15 mins.
- Remove the jars and set on a board. Fill with the onion confit and screw on the lids. Label and store in a cool, dry place for 2 weeks to allow the flavours to develop. Will keep for up to six months.
Nutrition Facts : Calories 23 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.2 milligram of sodium
RED ONION CONFIT
Make and share this Red Onion Confit recipe from Food.com.
Provided by Outta Here
Categories Onions
Time 40m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 4
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.
RED ONION CONFIT
We served this warm confit as a garnish withFillet of Beef Balsamico
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Heat oil over low heat in a medium saute pan. Cook the onions, stirring often, until very soft, 15 to 20 minutes.
- Add wine, vinegar, water, and sugar, and raise heat to medium. Cook uncovered for about 15 minutes. Season with salt and pepper and serve.
Tips:
- Use a variety of onions for a more complex flavor. Try using a mix of yellow, red, and white onions.
- Slice the onions thinly and evenly so that they cook evenly.
- Use a heavy-bottomed pan or Dutch oven to prevent the onions from burning.
- Cook the onions over low heat and stir frequently. This will help them to caramelize and develop a rich, sweet flavor.
- Add a little bit of sugar or honey to help the onions caramelize.
- Season the onions with salt, pepper, and other spices to taste.
- Use onion confit as a condiment for meats, poultry, fish, or vegetables.
- Store onion confit in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Onion confit is a versatile condiment that can be used in a variety of dishes. It is a great way to add flavor and depth to your meals. With a little bit of time and effort, you can easily make your own onion confit at home. So next time you are looking for a new way to add flavor to your food, give onion confit a try.
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