David Taniss Onion Confit Recipes

TUNA OR SWORDFISH WITH ONION CONFIT

Steps:

• Put olive oil in a 10- or 12-inch skillet, and turn heat to medium. Add onions, a good pinch of salt, pepper and thyme or bay leaf. Cook, stirring, until mixture starts to sizzle, a minute or two. Adjust heat so that you need to stir at most every 5 minutes to keep onions from browning as they soften. Cook at least 30 minutes.
• Meanwhile, cut tomatoes in half and shake out seeds, then cut into 1/2-inch dice. Heat a grill until moderately hot.
• When onions are very soft, almost a shapeless mass, season fish and grill, turning once, for a total of about 6 minutes for tuna, 8 to 10 minutes for swordfish; check for doneness by making a small cut in the center to peek inside. While fish is grilling, stir olives and tomatoes into onions, and raise heat; cook, stirring occasionally, until tomatoes liquefy and mixture becomes juicy. Taste, and adjust seasoning. Serve fish on a bed of onion confit, whole fish cut into serving portions.

VIDALIA ONION CONFIT WITH GARLIC TOASTS

Steps:

• Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the garlic clove. Transfer to a rack to cool.
• To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat. Add the onions and sugar, and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, 15 to 20 minutes.
• Increase the heat to medium-high. Add the wine and cook, stirring occasionally, until the wine is reduced and the onions are a deep golden brown, 15 to 20 minutes more. Add the thyme; taste and adjust for seasoning with salt and pepper.
• To serve, place the reserved toasts on a large serving platter and top each piece with a spoonful of confit. Garnish each with a sprig of thyme.
• making ahead
• The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container. The confit can also be made ahead and will actually improve as the flavors marry. Refrigerate the confit in an airtight container for up to 4 days.
• storing onions
• Onions need circulating air to stay fresh. Vidalia onions are particularly tricky due to their high sugar content. One of the best ways to store Vidalia onions is in the cut-off legs of pantyhose: drop an onion down the leg, tie a knot, and repeat. Hang the onion-filled hose from a hook in a cool, dry place. They will keep for months. Alternatively, wrap them separately in paper towels and refrigerate.

ONION CONFIT ON GARLIC TOASTS

Steps:

• Preheat oven to 325° F. On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with about 2 tablespoons olive oil. Toast slices in middle of oven 15 minutes and turn over. Toast an additional 15 minutes, or until golden. Transfer toasts to a rack and rub one side of each toast with cut side of halved garlic. Let cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
• Heat the butter and remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onions and sugar. Season with salt and pepper. Cook, stirring occasionally, until onions are soft, 15 to 20 minutes.
• Increase heat to medium-high. Add red wine and cook, stirring occasionally, until wine is reduced and onions are deep golden brown, 15 to 20 minutes more. Add thyme; taste and adjust for seasoning. Transfer onions to a bowl and serve immediately with toasts.

CONFIT OF ONIONS WITH LABNEH SAUCE

Steps:

• Heat oil in nonstick frying pan, and add onions. Reduce heat to low, and cook very slowly, adding a little water if necessary, until onions become golden brown. This may take as long as 30 minutes. The longer you cook, the more flavor in your confit.
• Remove onions to a bowl, and add pomegranate concentrate if desired, mixing well.
• Place labneh in another bowl. Add coriander and salt and pepper to taste. Place dollop of labneh on each latke, and top it with the confit of onions topped with a fresh sprig of cilantro.

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.