Preparation: 5 minutes
Cooking time: 30 minutes
This delicious recipe is gluten-free!
The Best Caramelized Onion Ever with the MCHEF® SOUTH OF FRANCE Herbs
1. In a medium size skillet over high heat, pour the oil and a knob of butter. Brown the sliced onions. Add the honey
for caramelization. Pour half of the water and sprinkle with the magic spices.
2. Reduce the liquid 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 over cheese or pate croutons, over sandwich and pizza, as an accompaniment on meat, fish or tofu-tempeh, or on potatoes or veggies!
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. Bon appétit! Enjoy!