Tfaya Onion Raisin Confit Recipes

Steps:

• In a large saucepan, mix the 2 pounds sliced onions, prepared raisins, 4 tablespoons sugar or honey, 1 teaspoon pepper, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon turmeric, 1/4 teaspoon salt and 1/4 teaspoon crumbled saffron threads.
• Add the 4 tablespoons butter and 1/2 cup water, cover, and bring to a simmer. Continue simmering for 30 minutes or longer over low heat, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked.
• Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Remove from heat.
• Refrigerate leftovers. Reheat prior to serving.

Steps:

• In a large frying pan, melt the butter and cook the onions very slowly, until they begin to brown. This should take about 30 minutes.
• Press the browned onions to remove the excess butter and drain the pan of the surplus butter.
• Add the remaining ingredients. Cook slowly, uncovered, over low heat for 1 to 1 1/2 hours, until the onions are very dark or almost black. Stir occasionally to prevent the onions from sticking to the bottom of the pan.
• Serve slightly warm or at room temperature. Makes 1 cup to serve 4 to 6 as a condiment.
• Across the Table.

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.

Steps:

• Slice the onion very thin and evenly.
• A mandolin is perfect for this.
• Sweat the onions in olive oil on LOW till very soft.
• Add the red wine vinegar and Marsala.
• Simmer till all the liquid has reduced.

Steps:

• Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook onions, stirring occasionally, until they begin to soften, about 7 minutes. Add raisins, honey, ginger, and cinnamon and cook, uncovered, stirring occasionally, until onions are very tender and slightly caramelized, 20 to 25 minutes.