Last but not least - Red Onion Confit with Port Wine
February 24th, 2009

Appetizers – check! Entree – check! Main course – check! Dessert – check! Cheese – check! This was me, last Friday, skimming through my shopping as well as to do list. Checking of items on your checklist, isn’t that the greatest?! It was already late in the afternoon and I had not only prepared everything that could be done in advance, my timing was much better than usual. The additional spare time gave me the luxury of going through our complete menu once again, and oh gosh, how could I have missed a little something to accompany the cheese course? Grapes, nuts, store-bought mustard or chutneys usually would do a great job, but since we awaited dear friends from Italy, I waived the typical options and turned to my cookbooks for a quick fix.

230209-onionconfit01

Only minutes later I had drafted Oliver into kitchen service, taking full advantage of his cutting skills. My man loves any kitchen work that involves a sharp knife, so no humbly beseeching was necessary and the big pile of red onions for a homemade confit was sliced up in no time. Now I had everything at hand that the recipe asked for and in less than an hour I was filling the enticing result in one large and two tiny glasses. As usual I couldn’t help it and had altered the recipe to my liking, substituting orange juice for water, port wine for red wine and thick, aged balsamic vinegar for regular one. While the onions turned into a glossy, sweet-sour delicacy, Oliver and myself couldn’t stop tasting directly from the pot and an odd thought came to mind: why not serve this confit with a little cheese – instead of cheese with a little confit?

230209-onionconfit02

Heat the butter and half of the olive oil over low to medium heat in a large pot and add the sliced onions. Cover with a lid and cook for 10 minutes while stirring occasionally.

Add the thyme sprigs, the bay leaf and muscovado sugar, then season with sea salt and freshly ground black pepper. Cook uncovered for 10 to 15 minutes until the onions are tender. Again, don’t forget to occasionally stir – the onions are not supposed to gain (much) color.

Add the finely chopped prunes and the liquids: the orange juice, the balsamic vinegar and the port wine. Adapt the temperature until the mixture slightly simmers and keep stirring regularly until most of the liquid has evaporated, about 15 minutes.

Finally add the remaining olive oil (gives a nice, glossy finish) and season to your own taste. More vinegar for an extra tangy note? A bit more pepper to spice things up? Hey it’s your canvas confit, you can do it! (sorry B .Ross came through) Keeps in the fridge for several days.

Red Onion Confit with Port Wine

Recipe source: inspired by Perfect Pickles, Catherine Atkinson, p.59

Required time: prep. ~45 min. plus chilling

.

Ingredients:

2 tbsp butter

2-3 tbsp olive oil

400g sliced red onions

~5 fresh thyme sprigs

1 bay leaf

2-3 tbsp light brown muscovado sugar

sea salt and freshly ground black pepper

75g finely chopped prunes

juice of 1/2 orange

3 tbsp thick, aged balsamic vinegar

100ml port wine

serve with an assortment of different cheeses, our latest choice included Montbriac, 2 year aged Gouda, Valençay

Comments

Feb 24th,
2009

Feb 24th,
2009

Feb 24th,
2009

Feb 24th,
2009

Carmen

Feb 24th,
2009

Martina

Feb 24th,
2009

Feb 24th,
2009

Feb 24th,
2009

Feb 24th,
2009

Kevin D

Feb 24th,
2009

Chris

Feb 24th,
2009

Feb 24th,
2009

Feb 24th,
2009

Konrad

Feb 24th,
2009

Carmel

Feb 25th,
2009

Feb 25th,
2009

Feb 26th,
2009

Eli

Feb 27th,
2009

Feb 27th,
2009

Mar 1st,
2009

Mar 2nd,
2009

gastrobaskandco@blogspot.com

Mar 2nd,
2009

Simone K

Mar 3rd,
2009

Mar 5th,
2009

Mar 5th,
2009

Zach

Mar 6th,
2009

sol

Mar 7th,
2009

Uj

Mar 12th,
2009

Karin

Mar 14th,
2009

Tina

Mar 16th,
2009

Pat

Mar 22nd,
2009

Jolanta

Mar 26th,
2009

Jul 24th,
2009

c.

Sep 3rd,
2009

Nan

Feb 7th,
2010

Dec 2nd,
2010

Leave a comment

Due to high spam influx we are currently optimizing our platform and have closed the comment area for older posts.

In the meantime, if you want to comment on the above article you can send your feedback via comments [AT] deliciousdays [DOT] com and we will add it rightaway.

Sorry for the inconvenience.