Marian Burross 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.

MARIAN BURROS'S GANACHE

Steps:

• Place the chocolate in a large bowl and set aside.
• In a saucepan over medium heat, combine the cream and vanilla bean, and bring just to a boil. Remove from the heat immediately. Discard the vanilla bean and pour the cream over the chocolate, stirring to dissolve the chocolate pieces.
• Refrigerate the chocolate cream for one hour, or until the mixture is completely chilled, stirring occasionally.
• Beat the chocolate cream until it holds a peak. Refrigerate again for half an hour, or until ready to use.

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.

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.

GARLIC CONFIT

Steps:

• Place garlic cloves in a 1-quart saucepan, and cover with cold water. Bring to a boil, and strain off water. Repeat this process two more times.
• In saucepan, pour oil over garlic cloves. Place over lowest heat possible, so that the oil is barely at a simmer. Cook for about 1 hour. Allow to cool completely, then transfer to an airtight container. It may be stored, refrigerated, for up to two weeks.

LINGUINE WITH ONION CONFIT, GOAT CHEESE, AND WALNUTS

Steps:

• Heat the olive oil in a wide skillet.
• Add the onions and 1/2 teaspoons salt; saute over medium heat for about 10 minutes, until the onion begin to soften and release their juices.
• Add the garlic and continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize.
• After 40 minutes, the onions should be a rich golden color and very sweet.
• At this point, add the wine to deglaze the pan and simmer over low heat.
• Bring a large pot of water to a boil.
• Chop or break the toasted walnuts into pieces with your hands.
• When the water is boiling, add 1 teaspoon salt and the linguine and cook until tender, about 1 minute.
• Just before draining the pasta, add 1/4 cup of the cooking water to the confit. (This will make the sauce juicier without adding more oil.)
• Immediately drain the pasta, then add it to the confit along with the walnuts and basil.
• Season with 1/2 teaspoon salt and a few pinches of pepper.
• Crumble in the cheese and serve immediately.

MARIAN BURROS'S RISOTTO WITH WILD MUSHROOMS

Steps:

• Heat oil in a heavy-bottomed pot.
• Heat broth in separate pot.
• Saute onion in the oil until it takes on a little color.
• Add rice to the onion and stir until well coated.
• Add the wine and stir; let the wine cook away, about 2 minutes.
• Add about a cup of simmering chicken broth to the rice and cook over high heat, stirring often, until broth has been absorbed. Repeat procedure, this time adding all the mushrooms as well as the broth. While stirring, continue adding broth as it is absorbed into the rice. You may need more or less than four cups to achieve a creamy consistency while the center of the rice is still firm.
• When rice is done and there is still enough broth left in the rice to make it slightly runny, stir in the cheese. Season with salt and pepper and serve.

MARIAN BURROS'S COUSCOUS

Steps:

• Following package directions for the amount of water to use, bring water to boil in covered pot.
• Stir in couscous; remove from heat; cover and let sit 3 to 5 minutes, until water is absorbed.

FRENCH CANADIAN ONION CONFIT

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.