Onion Confit Recipe - Cooking Index
Onion Confit Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Small to medium yellow onions - peeled, halved |
| 1/4 cup | 59ml | Olive oil |
| 1 teaspoon | 5ml | Coarsely-ground black pepper |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Granulated sugar |
Place onions in feed tube of food processor and slice, using very light pressure on pusher.
Combine all ingredients in skillet with tight-fitting lid and cook over medium heat. Using timer, stir onions every 10 minutes, or until deep golden brown and very soft, about 45 minutes. Cool and refrigerate.
To serve, try topping 1 cup soft polenta with 1/2 cup confit and crumbled gorgonzola; topping 1/4 seasoned roasted eggplant with 2 ounces goat cheese and 1/2 cup confit; or filling 8-inch tart shell with 2 cups confit, 2 cups shredded cheddar cheese and tomato slices.
This recipe yields 14 servings.
Per Serving: 60 Cal; 1g Prot; 4g Total Fat (0 Sat. Fat); 6g Carb.; 0mg Chol; 170mg Sod.; 1g Fiber.
Description:
"This simple recipe makes a delicious accent to mealtime."
Source:
Vegetarian Times, September 2002
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