| previous | next |
Title: Caramelized Onion Confit
Categories: Condiment Ceideburg
Yield: 1 Servings
| 6 | tb | Olive oil |
| 5 | tb | Butter |
| 15 | Onions (about 5 pounds), peeled, thinly sliced | |
| 4 | Bay leaves | |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1/4 | c | White wine |
When thin slices of onions are cooked very slowly in butter and olive oil they reduce to a dark, thick consistency much like a marmalade.
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.
Delicious with roast meats or poultry, as well with leftover turkey sandwiches (try topping with a little cranberry sauce).
Makes about 3 cups.
PER 1/2 CUP: 335 calories, 4 g protein;n, 27 g carbohydrate, 24 g fat (8 g saturated), 26 mg cholesterol, 443 mg sodium, 5 g fiber.
From an article by Georgeanne Brennan, San Francisco Chronicle, 11/18/92.
Posted by Stephen Ceideberg; February 23 1993.
| previous | next |