PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 1 to 2 servings
Number Of Ingredients 25
Steps:
- For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
- For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
- Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
- Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.
CONFIT D'OIGNON OR ONION MARMALADE
Onions slow cooked with herbs, wine and vinegar make for a fabulous condiment!
Provided by Liz Berg
Categories Food Gifts
Time 1h10m
Number Of Ingredients 10
Steps:
- In a heavy frying pan add olive oil over medium heat. Add onions and toss to coat. Cover pan and cook gently until onions start to color.
- Add salt, pepper, bay leaves, and rosemary and cook for 20 minutes, till herbs are wilted. Add sugar, wine, and vinegars and simmer until all the liquids have evaporated and the onions are soft, about 30 minutes. Make sure to stir frequently so onions do not burn.
- Remove herbs and pour into a clean canning jar. Let cool, then seal and store in the refrigerator. Use within two weeks unless you go through the canning process.
Nutrition Facts : Calories 180 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 tablespoons, Sodium 184 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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.
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.
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
CONFIT D' OIGNON - FRENCH ONION MARMALADE
I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour! This what I use when I make my Recipe #205353.
Provided by French Tart
Categories Onions
Time 1h20m
Yield 1 300ml Jar
Number Of Ingredients 10
Steps:
- In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.
- Cover & cook over a gentle heat until they start to colour.
- Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
- Take off the lid and add the sugar, wine & vinegars.
- Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.
- You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.
- Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
- Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
- Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.
Nutrition Facts : Calories 1841.4, Fat 87.5, SaturatedFat 12.4, Sodium 2425.6, Carbohydrate 249.8, Fiber 17.3, Sugar 194.4, Protein 11.5
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