Hot And Sweet Onion Confit Recipes

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.

SWEET ONION RELISH

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

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.

CARAMELIZED ONION CONFIT

Steps:

• Combine the olive oil and butter in a large heavy-bottomed saucepan over medium heat.
• When the butter foams, add half of the sliced onions and 2 of the bay leaves.
• Sprinkle with half of the sugar and half of the salt.
• Add remaining onions, bay leaves, sugar and salt.
• Cover, reduce heat to low, and cook for 20 minutes.
• Uncover, stir, and increase heat to medium.
• Cook for 15 minutes, stirring occasionally.
• Increase heat to high and cook, stirring constantly, until the onions are a deep golden brown, about 10 minutes.
• Add the wine and stir, scraping bottom of pan to dislodge any browned bits.
• Cook for 4 or 5 minutes longer.
• Serve hot or at room temperature.

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.

MARIAN BURROS'S ONION CONFIT

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.

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.