Onion And Shallot Confit Food

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.

ONION CONFIT, WALNUT AND GORGONZOLA PIZZA

Steps:

• Heat the oil in a large saute pan. Add the onions, 1/2 teaspoons salt, and a few grinds of black pepper.Saute over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After about 35 minutes, the onions should be a rich golden color and very sweet. Add the garlic, and saute for 5 minutes. Add the wine and deglaze the pan with it. Set the confit aside to cool.
• Preheat the oven to 500*F.
• Roll out the dough and place it on a lightly oiled pizza pan. Brush with olive oil.
• Spread the confit on the dough and sprinkle on the walnuts. Follow with the Gorgonzola cheese, then the mozzarella.
• Bake the pizza for about 8-12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and sage.

SHALLOT-CHERRY CONFIT

Steps:

• Melt butter in a medium saucepan over medium-low heat. Add shallots, onion, cherries, and thyme. Cover, and cook until shallots and onion are soft and beginning to caramelize, 12 to 14 minutes. Stir in sugar. Continue to cook, covered, until shallots and onion are caramelized, 10 to 12 minutes.
• Add vinegar and 1/4 cup warm water. Cook, uncovered, stirring occasionally, until the liquid has evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature.

AIL OU ECHALOTES CONFITS (GARLIC OR SHALLOT CONFIT)

Steps:

• Peel the garlic and remove any green sprouts. If using shallots or onions, trim both ends before peeling.
• Heat the fat in a small saucepan over medium flame.
• When the fat is warm (not hot--you are not frying the garlic), add the garlic (or shallots or onions), the quatre epices and the pepper.
• Cook until soft, about 20 minutes for garlic, 30 minutes for shallots or onions.
• Remove them from the fat with a slotted spoon and cool on paper towels.
• If not used immediately, they can refrigerated in a small container for several days--but do not cover them with fat.
• Serves 6 as a garnish.

DRIED CHERRY AND SHALLOT CONFIT

Steps:

• In a bowl let the cherries soak in the vinegars for 30 minutes. While the cherries are soaking, in a heavy skillet cook the shallot and the onion in the butter, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until the shallot is soft. Sprinkle mixture with the sugar and cook the mixture, covered, stirring occasionally, for 10 minutes. Add the cherries with the soaking liquid, simmer the mixture, uncovered, for 10 to 15 minutes, or until almost all the liquid is evaporated, and season the confit with salt and pepper. The confit may be made 1 day in advance, kept covered and chilled, and reheated.