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.
CONFIT ONION
Confit onion, or as the French know it, Confit d'oignon is a simple but very tasty condiment made almost entirely from onions. It's perfect for serving with cheese but it is extremely versatile.
Provided by Kerri McConnel
Categories Cook With Me
Time 2h
Number Of Ingredients 7
Steps:
- Finely slice the onions, and in a medium saucepan, sweat them on a low heat in butter for approximately 20 minutes, stirring occasionally.
- Season with salt and pepper, and then add the sugar and continue cooking for 10 minutes until caramelized.
- Add the white wine and vinegar, sprinkle with thyme and stir.
- Simmer for 1 hour over low heat, stirring every 10 minutes.
Nutrition Facts : Calories 39 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 24 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 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.
HONEYED RED-ONION CONFIT
Provided by Baija Lafridi
Categories Condiment/Spread Sauce Ginger Onion Vegetarian Raisin Honey Cinnamon Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook onions, stirring occasionally, until they begin to soften, about 7 minutes. Add raisins, honey, ginger, and cinnamon and cook, uncovered, stirring occasionally, until onions are very tender and slightly caramelized, 20 to 25 minutes.
RED ONION CONFIT
Make and share this Red Onion Confit recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Low Protein
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a medium heavy-based saucepan.
- Add sugar.
- Stir over low heat until dissolved.
- Add onions and cook.
- Cover and continue to cook on low heat for 30 minutes.
- Add garlic and balsamic vinegar.
- Season and cook uncovered on low heat for another 30 minutes.
- Stir every few minutes.
- Once cooked, transfer to a bowl.
- Cool slightly before serving.
Nutrition Facts : Calories 211.4, Fat 10.2, SaturatedFat 6.4, Cholesterol 26.7, Sodium 94.5, Carbohydrate 30.2, Fiber 1.9, Sugar 24, Protein 1.4
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.
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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