Onion Confit Recipes

CONFIT ONION

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.

ONION CONFIT

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.

FRENCH ONION MARMALADE - CONFIT D'OIGNON RECIPE:

Steps:

• Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried skin. Cut the onions into 1/4-inch slices. It is important to have all the onion slices roughly the same size so they cook evenly. At this point, your pot will be full of sliced onions, but the onions will wilt and shrink dramatically during the cooking process.
• In a large heavy frying pan over medium heat, heat up the olive oil. Add the sliced onions, tossing around to make sure they all have a coating of olive oil. Reduce heat to mediums and cook, covered, until the onions start to color. Add the salt, pepper, bay leaves, and rosemary. Cook, stirring occasionally, an additional 20 to 30 minutes or until the herbs have wilted.
• Add the brown sugar, wine, wine vinegar, and Balsamic Vinegar. Bring to a boil, stirring constantly; then lower the heat to low and let simmer for approximately 20 to 30 minutes until the liquid is dissolved and the onions are soft and sticky. NOTE: Stir constantly during this process so that the onions do not stick to the bottom of the pan and become burnt.
• Remove the rosemary and bay leaves; discard.
• The Onion Marmalade is now ready to serve and eat, but it only gets better if left to mellow at least 2 weeks, even better after 1 to 2 months. The onion marmalade will keep for up to 6 months if immediately poured into sterilized glass preserving jars and then sealed or for up to three (3) days in an airtight container in the refrigerator.
• Sterilize the jars, lids, and rings. Never plunge room temperature jars into rapid boiling water or they may crack. Place the jars in a large pot. Add 1-inch of water to the bottom, cover securely, and bring to a boil for 10 minutes. Keep the jars, lids, and rings in the hot water until they are ready to be used.
• One jar at a time, ladle the hot prepared jam into the hot, sterilized jars. Fill to within 1/8 inch of top of jar. Wipe rim of jar or glass with a clean damp cloth. Immediately place a hot lid and ring on top of the jar; tightly screw the ring on the jar.

CONFIT D'OIGNON OR ONION MARMALADE

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.

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.

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.

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.

ONION AND SHALLOT CONFIT

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.

GRILLED T-BONE STEAKS WITH BALSAMIC ONION CONFIT

Steps:

• 1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.
• 2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.
• 3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.
• 4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.
• 5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.

CROCK POT ONION CONFIT

Steps:

• If you don't have demi-glace, take 2 cups good-quality stock and reduce to 1/2 cup.
• Place everything in crock pot and thoroughly combine.
• Turn to high, until just before going to bed (about eight hours).
• Stir.
• Turn to low for overnight.
• Upon waking, stir, and turn back to high until finished.
• Water content will vary from onion to onion, so if your confit is still quite watery towards the end, remove lid and allow excess water to cook off.
• This will keep for at least two weeks, covered, in the refrigerator.

APPLE AND ONION CONFIT CROSTINI

Steps:

• For the confit: In a high-sided skillet, heat the butter and oil over medium heat. Add the onions, apple slices, salt, and pepper. Cook until the onions begin to soften, about 5 minutes. Add the vinegar, maple syrup, and thyme. Reduce the heat to low and cook, stirring occasionally, until onions and apples are very soft, about 50 minutes.
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the bread slices on a baking sheet in a single layer. Drizzle with oil and bake until lightly golden, 12 to 14 minutes. Remove the baking sheet from the oven and place the gorgonzola squares on top of the warm toasts. Spoon the confit on top of the cheese. Sprinkle with chopped thyme and serve.
• Cook's Note: Freeze the gorgonzola for 20 minutes for easier slicing.

QUICK ONION CONFIT

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.

ONION CONFIT

Steps:

• Cut onions into 2, then dice thinly. Sweat onions in a little sunflower oil until translucent and tender. Medium heat Add the sugar and balsamic vinegar and caramelize until onions are brown. Monitor simmering and turning occasionally for about 10 minutes. Medium-low heat. Add to Porto, cloves, nutmeg, thyme. Season with salt. Continue cooking over Medium-low heat, stirring occasionally until there is no more liquid (35A about 45 min). Remove the cloves and either put in the fridge to enjoy it quickly, or can them. Canned confit can be preserved for several months.