Brie Croustade, Honey Caramelized Onion and Black Truffle Oil


This is one my of my client's favorite recipe of all time back in 2003 when I was making gastronomical events! It's a must! I am excited to share this one with you! It will be a success, guarantee! The wine pairing is below as well. 

24 servings / 30 minutes

Ingredients for the caramelized onion

2 white onion, finely minced

1 tsp (5 g) of the MCHEF® GRANDMA SWEET PUMPKIN SPICE

2 tsp (10 ml) of honey

1 cup (250 ml) of water

1 tsp (5 ml) of softened butter

5 tsp (10 ml) of olive oil

Pinch of salt and freshly ground black pepper

Get a nice golden and crispy baguette, your favorite Brie or other type of cheese according to your liking and a gourmet black truffle oil to drizzle just before serving!

Preparation

1.In a medium size skillet over high heat, pour the oil and a knob of butter. Brown the sliced onions. Add 1/2 cup of water and the magic spices.

2.Reduce to dry and repeat pouring the remaining water to caramelize and brown the onions.

3.As a result, the onions turn golden brown and tender to perfection. Wonderful! Enjoy them in a sandwich, on meat or fish or on a cheese platter!

Minced the baguette (0.5 inch thin). Star the oven to broil and place the grill on top level. Cover of a parchment paper a pastry pan and add the minced baguette, spread with the caramelized onion, add some brie on top.  Place the pastry pan on top grill in the oven. Watch out! It may take a minute or so! Then when cheese melt and gratiné, it's ready to serve on a service platter. Then drizzle at the very end with black truffle oil. It's so yummy! White wine pairing lightly crisp, acidic and mineral like a nice Chardonnay. Bon appétit! 

In French Cuisine, originally, confit was a method used for preserving meat, typically duck, goose or pork. ... Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect.

The difference between confit and caramelized: Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. Well, onion confit is a wonderful dish and a basic building block of French cooking. 

You see, onion confit is simply onions with a little water and lots of butter cooked at low temperature for several hours. The result is very tender, deliciously sweet onion slices that will last in your refrigerator for about a week. Contrary to many people’s opinions, however, onion confit is not caramelized.There are all sorts of onion confit recipes around. Typically, these onion confit recipes use additional seasonings and some vinegar making the onion confit more akin to onion marmalade than an onion confit. Onion confit is a delicious sweet-savory onion jam originating from France. A classic French cooking technique, to confit means to preserve food with salt, sugar, acid, fat, or anything with preservative qualities.