Balsamic Onion Confit Recipes

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.

BALSAMIC ONION CONFIT

Steps:

• Melt butter in a large, nonstick skillet over medium hert. Add onions, a pinch of salt and 1 cup water. Cook for 20 minutes, stirring often, until water evaporates and onions are softened.
• Stir in another cup of water. Cook 20 minutes more, stirring often, until water evaporates and onions begin to brown.
• Add vinegar and honey. Cook for 10 minutes, stirring often, until onions caramelize.

BALSAMIC ONIONS

Steps:

• Preheat the oven to 375 degrees.
• Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

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.

BALSAMIC ROASTED ONIONS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
• Line 2 large baking sheets with foil.
• Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
• Place in medium bowl; toss with oil.
• Arrange onions, cut side down, on baking sheets.
• Sprinkle with salt and pepper.
• Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
• Meanwhile, melt butter in heavy small saucepan over medium-high heat.
• Add sugar and stir until sugar dissolves.
• Remove from heat.
• Add vinegar.
• Return to heat.
• Simmer until mixture thickens slightly, about 2 minutes.
• (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
• Drizzle glaze over.
• Sprinkle with parsley.

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.

BALSAMIC ONIONS

Steps:

• In a medium saucepan, combine onions, cut into 8 wedges each (trim core if pieces won't separate), thyme, and olive oil. Season with coarse salt and ground pepper; toss to combine.
• Cover and cook over medium-low, stirring occasionally, until onions release their moisture, 30 to 35 minutes.
• Reduce heat to low; leave cover on, and cook onions until golden, stirring occasionally, about 10 minutes.
• Stir in balsamic vinegar; cook until syrupy, 1 to 2 minutes.

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.