Red Onion Confit Recipes

RED ONION CONFIT

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

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.

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.

HONEYED RED-ONION CONFIT

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.

FILLET OF BEEF BALSAMICO WITH RED ONION CONFIT

Steps:

• Whisk together vinegar, lemon juice, red wine, oil, rosemary, garlic, salt, and peppercorns in a large bowl. Add fillet, turning to coat well. Cover with plastic wrap; marinate overnight in refrigerator, turning meat several times.
• Heat a grill until coals are hot. Grill fillet until medium rare, 145 degrees on a meat thermometer, about 30 minutes. If roasting in oven, heat to 450 degrees. Heat a large iron skillet over low heat until very hot (a few drops of water splashed in pan should evaporate almost immediately). Place fillet in pan and cook until brown on all sides, 5 to 10 minutes. Place skillet in oven; roast until meat is medium rare, about 20 minutes. Remove from pan; let fillet cool to room temperature.
• Cut bread on a slight angle into 3/8-inch-thick slices; arrange on a baking sheet. Melt butter and brush each slice lightly. Toast in a 350 degrees oven until golden brown. Set aside. Combine creme fraiche and horseradish. Set aside.
• To assemble hors d'oeuvres, slice fillet into 1/4-inch-thick slices. Spread a little horseradish sauce on toast and top with a slice of beef. Garnish with Red Onion Confit and additional rosemary.

RED ONION CONFIT

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.

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.

FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT

Steps:

• To prepare the filets:
• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium-rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
• In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• Cut the filets mignons into 1/4-inch-thick slices, divide the slices among 4 plates, and spoon the sauce over them. Garnish the fillets mignons with the parsley and serve them with the red onion confit.
• To prepare confit:
• In a heavy skillet cook the garlic and the shallot with the thyme and salt and pepper to taste in the oil over moderately low heat, stirring, until the shallot is softened. Add the red onion and cook the mixture, stirring for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5 to 10 minutes, or until almost all the liquid is evaporated. Stir in the parsley and salt and pepper to taste and cook the mixture, stirring, for 1 minute. The confit may be made 1 day in advance, kept covered and chilled, and reheated. Makes about 1 cup.