Onion Confit Recipes

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.

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.

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.

BRAISED CHESTNUT AND PEARL ONION CONFIT

Steps:

• Blanch onions in a large saucepan of boiling water 3 minutes, then drain and transfer to a bowl of ice and cold water. Drain onions and peel.
• Cook chestnuts in 3 tablespoons butter in a large saucepan over moderately low heat, stirring occasionally, 2 minutes. Add broth and celery and cook at a bare simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, about 10 minutes.
• While chestnuts are cooking, heat remaining 3 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots and peeled onions with thyme and salt and pepper to taste, stirring, until onions are tender and golden brown in patches. Add wine and simmer until slightly reduced, about 2 minutes.
• Gently stir onion mixture into chestnut mixture and season with salt and pepper.

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.

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.

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.

PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT

Steps:

• For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
• For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
• Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
• Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.

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.

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.

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, ORANGE & CORIANDER CONFIT

Steps:

• Thinly slice the onions (use the slicing blade of the food processor if you have one). Thinly slice the oranges, then cut each slice into quarters.
• Heat the oil and butter in a pan. Add the coriander seeds and peppercorns and fry until they start to smell fragrant. Add the onions and gently fry, stirring, until they start to colour, about 10 mins. Add the oranges and salt, cover then gently cook for 30 mins.
• Add the sugar and vinegars and gently cook, uncovered, for a further 30 mins, stirring from time to time, until the confit is thick. Meanwhile, sterilise your jars then wash them in hot soapy water and rinse well. Boil the lids, which must be vinegar-proof, for 5 mins and leave to dry. Place the jars upright in a roasting tin and put in the oven at 160C/140C fan/gas 3 for 15 mins.
• Remove the jars and set on a board. Fill with the onion confit and screw on the lids. Label and store in a cool, dry place for 2 weeks to allow the flavours to develop. Will keep for up to six months.