Crock Pot Onion Confit Recipes

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SLOW-COOKED GARLIC CONFIT



Slow-Cooked Garlic Confit image

"Confit" is food that has been preserved in fat, and when this method is applied to garlic cloves, the flavor becomes concentrated, it brings out the natural sweetness, and tames the strong bite. Add to soups, stews, vinaigrette, mashed potatoes, spread on crostini, or eat on its own!

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h50m

Yield 16

Number Of Ingredients 4

2 heads garlic
½ teaspoon salt
⅛ teaspoon red pepper flakes
⅔ cup olive oil

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
  • Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
  • Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 2.3 g, Fat 9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 74 mg, Sugar 0.1 g

DAVID TANIS'S ONION CONFIT



David Tanis's Onion Confit image

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

3 pounds medium onions
6 tablespoons butter, duck fat or lard
2 teaspoons sugar
Salt and pepper
2 bay leaves
A few fresh thyme sprigs
Pinch of cayenne
2 tablespoons white wine vinegar or red wine vinegar
1/2 cup dry white or red wine

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

ONION AND SHALLOT CONFIT



Onion and Shallot Confit image

Slow-cooking onions in olive oil brings out their sweetness, which is offset by the acidity of the tomatoes and vinegar. This confit is wonderful with grilled meats. You'll want to keep some on hand all summer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h45m

Yield Makes 1 quart

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
2 1/4 pounds mixed fresh shallots and cipollini onions (preferably a combination of red and white), peeled and halved if large
3/4 pound cherry tomatoes
4 large sprigs oregano
2 small sprigs rosemary
Coarse salt
Red-pepper flakes
2 tablespoons red-wine vinegar

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.

SLOW-COOKER ROOT-VEGETABLE CONFIT



Slow-Cooker Root-Vegetable Confit image

Instead of roasting your vegetables, try giving them the slow-cooker treatment. Here, carrots, parsnips, and beets are poached in a spiced oil until silky and flavorful. Serve with pesto over grains or alongside roasted meats. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Slow Cooker Recipes

Yield Serves 4 to 6

Number Of Ingredients 15

1/2 cup salted shelled roasted pistachios
1/2 cup packed fresh flat-leaf parsley
1 small clove garlic, smashed and peeled
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons finely grated Pecorino Romano
4 small carrots, peeled, ends left intact
4 small parsnips, peeled
2 beets, peeled and cut into 1/2-inch wedges
8 cipollini onions
1 bulb fennel, cut into wedges, core intact
2 dried bay leaves
1 teaspoon whole coriander seeds
3 dried red chiles
4 to 5 cups extra-virgin olive or canola oil

Steps:

  • Pistachio Pesto:In a mini food processor, pulse pistachios, parsley, and garlic with oil until finely chopped. Add vinegar and cheese; pulse to combine. Transfer to a bowl. Pesto can be refrigerated in an airtight container up to 3 days. Makes about 1/2 cup.
  • Root-Vegetable Confit:Preheat a 5-to-6-quart slow cooker. Combine carrots, parsnips, beets, onions, fennel, bay leaves, coriander seeds, chiles, and oil in slow cooker. Cover and cook on high until tender, about 2 1/2 hours (or on low 5 hours).
  • Let cool in oil 30 minutes; then, using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain. Serve, with pesto alongside.

CROCK POT ONION CONFIT



Crock Pot Onion Confit image

I've found that a crock pot is the perfect vehicle for creating the perfect onion confit. Don't use fresh, sweet onions for this, due to the lengthy cooking time. Please realize that this recipe is only a basic framework; your mileage may vary, so adjust accordingly! Length of crock pot cooking time is roughly 18 hours. Don't take them out until they are very dark and reduced, almost gelatinous in texture. Onion confit is fantastic on pizzas, as a sandwich spread, as an appetizer with thinly-sliced baguettes, etc. It makes a killer, quickie-base for French onion soup, too.

Provided by skat5762

Categories     Spreads

Time 18h15m

Yield 1 batch

Number Of Ingredients 9

1/4 cup unsalted butter
1/4 cup extra virgin olive oil
3 tablespoons demi-glace (I use beef)
3 tablespoons sherry wine or 3 tablespoons port wine
7 -9 large onions, sliced enough to fill crock pot to the top
salt and pepper
2 bay leaves
2 teaspoons dried thyme
1 tablespoon brown sugar (optional)

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.

Nutrition Facts : Calories 1519.8, Fat 101.1, SaturatedFat 37, Cholesterol 122, Sodium 51.5, Carbohydrate 114.1, Fiber 15.8, Sugar 46.8, Protein 10.6

FRENCH CANADIAN ONION CONFIT



French Canadian Onion Confit image

If you love the smell of onions cooking long and slow until they are sweet and almost burnt, then this recipe should be in your collection. The onions are first fried in butter, then simmered in red wine and a bit of grenadine. The result looks like nothing but tastes like heaven. This unusual condiment is based on a recipe from Au Tournant de la Riviere, one of Canada's best restaurants. Serve it with braised leeks pate or roast meats.

Provided by Olha7397

Categories     Canadian

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
6 medium yellow onions, thinly sliced
1/2 cup dry red wine
2 tablespoons grenadine
2 tablespoons red wine vinegar
1 tablespoon granulated sugar

Steps:

  • In a large frying pan, melt the butter and cook the onions very slowly, until they begin to brown. This should take about 30 minutes.
  • Press the browned onions to remove the excess butter and drain the pan of the surplus butter.
  • Add the remaining ingredients. Cook slowly, uncovered, over low heat for 1 to 1 1/2 hours, until the onions are very dark or almost black. Stir occasionally to prevent the onions from sticking to the bottom of the pan.
  • Serve slightly warm or at room temperature. Makes 1 cup to serve 4 to 6 as a condiment.
  • Across the Table.

Nutrition Facts : Calories 184.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 49.7, Carbohydrate 27.3, Fiber 2.3, Sugar 15.1, Protein 1.6

MARIAN BURROS'S ONION CONFIT



Marian Burros's Onion Confit image

Provided by Marian Burros

Categories     side dish

Time 1h40m

Yield Enough for 6 servings of beef

Number Of Ingredients 4

3 large white onions
2 tablespoons peanut oil
1/3 bunch fresh sage leaves, chopped
2 ounces champagne vinegar

Steps:

  • Peel onions, and slice into thin strips.
  • Heat peanut oil in a large heavy skillet and saute onions over medium heat, stirring often. After about 30 minutes of cooking it might be necessary to add a little water to prevent them from sticking.
  • After 1 hour add the sage leaves and vinegar and continue cooking, stirring often, 30 minutes more. Set aside until beef is done.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 3 grams

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