Quick Onion Confit Food

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.

CONFIT D'OIGNON OR ONION MARMALADE

Steps:

• In a heavy frying pan add olive oil over medium heat. Add onions and toss to coat. Cover pan and cook gently until onions start to color.
• Add salt, pepper, bay leaves, and rosemary and cook for 20 minutes, till herbs are wilted. Add sugar, wine, and vinegars and simmer until all the liquids have evaporated and the onions are soft, about 30 minutes. Make sure to stir frequently so onions do not burn.
• Remove herbs and pour into a clean canning jar. Let cool, then seal and store in the refrigerator. Use within two weeks unless you go through the canning process.

CARAMELIZED ONION AND DUCK CONFIT PIZZA

Steps:

• Cut the onion into very thin slices. Put the vegetable oil and onions into a large skillet and place it over medium-low heat. Cook, stirring frequently, until the onions become golden brown and caramelized, about 30 minutes.
• Place a pizza stone onto the floor of the oven and preheat the oven to 450 degrees F.
• Remove the bones from the duck legs and shred the meat; set aside. Place the dough on a floured surface. Flatten it slightly, sprinkle with more flour, and roll it into a 10-inch disk. Sprinkle a wooden pizza paddle with flour and transfer the dough to the paddle. Shake the board a little to make sure the dough doesn't stick. Spread the caramelized onions to within 1/2-inch of the edge of the dough and top evenly with the cheeses, pine nuts and rosemary. Drizzle with extra-virgin olive oil and transfer to the pizza stone. Bake until the crust is brown around the edges, about 10 to 15 minutes.

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.

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.

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, 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.

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.

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.

CONFIT D' OIGNON - FRENCH ONION MARMALADE

Steps:

• In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.
• Cover & cook over a gentle heat until they start to colour.
• Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
• Take off the lid and add the sugar, wine & vinegars.
• Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.
• You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.
• Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
• Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
• Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.