Made from caramelized onions, onion confit sublimates our dishes and appetizers during the holidays or throughout the year. If you are used to buying it directly in a jar in the supermarket, it is even better when it is prepared at home.
It sits on the table as a starter or embellishes the toast with foie gras during the end-of-the-year celebrations. Onion confit goes perfectly with our festive recipes, but also our daily dishes. With its melting texture and sweet, sweet taste, this condiment awakens the taste buds. In addition to being delicious, the latter is easily prepared at home. Enough to impress your guests while delighting young and old gourmets.
Which onions to choose?
To make a homemade onion confit, it is better to favor sweet onions such as the Cevennes onion or the red onion which will also give a nice pink color to your preparation. If you do not have one available, you can very well use the ones you store in your closets. Yellow or white: it doesn't matter. Any onion will eventually do.
Make your onion confit
The principle to prepare a good confit? Caramelize the onions with sugar or honey before adding a liquid (most often balsamic vinegar) and various spices. Feel free to replace balsamic vinegar with apple cider vinegar or wine vinegar. Finally, consider first sweating the onions in a pan or saucepan with a little fat to prevent your ingredients from clinging to the bottom.
For ingredients:
500 g sweet onions
3 tablespoons of sugar
3 tablespoons balsamic vinegar
1 drizzle of oil or 1 piece of butter
Salt and pepper
For preparation:
Start by peeling and chopping the onions.
Heat a pan over medium/high heat with a little fat and then sauté the onions for 3 minutes until they become translucent. Onions, on the other hand, should not color.
Then add the sugar and let the onions caramelize. Be careful not to burn them. You can replace sugar with honey here.
Then deglaze with the balsamic vinegar.
Cook over medium heat until you get the desired texture. Season to your liking and then pour the confit into a jam jar. Once the onion confit has cooled, place it in the fridge.
How to use onion confit in cooking?
At Christmas, it is used to accompany foie gras as a starter as an aperitif. It can also serve as an accompaniment to a beautiful piece of cheese or become the star of a puff pastry. Let's not forget the meats and games that go perfectly with this condiment.
The rest of the year, onion confit is used to garnish the bottom of a quiche or to bring a sweet and sweet note to a cake or aperitif bites (bricks, slippers, etc.). Finally, we are also thinking of drawing our secret prepration during our next burger evening. Just spread it on the bread in order to enjoy it fully. Success guaranteed!
How to store onion confit?
Onion confit can be kept for several days in the fridge, especially if you use honey which is a natural preservative. On the other hand, if you want to prepare it in advance and keep your confit for several weeks, consider sterilizing your jars in boiling water or freezing the confit in small trays or freezer bags once the preparation has cooled down.
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