olga_d_ont
Well-known member
FRENCH CANADIAN ONION CONFIT
If you love the smell of onions cooking long and slow until they are sweet and almost burnt, then this recipe should be in your collection. The onions are first fried in butter, then simmered in red wine and a bit of grenadine. The result looks like nothing but tastes like heaven.
This unusual condiment is based on a recipe from Au Tournant de la Riviere, one of Canada’s best restaurants. Serve it with braised leeks pate or roast meats.
2 Tbsp. butter
6 medium yellow onions, thinly sliced
1/2 cup dry red wine
2 Tbsp. grenadine syrup
2 Tbsp. red wine vinegar
1 Tbsp. granulated sugar
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
If you love the smell of onions cooking long and slow until they are sweet and almost burnt, then this recipe should be in your collection. The onions are first fried in butter, then simmered in red wine and a bit of grenadine. The result looks like nothing but tastes like heaven.
This unusual condiment is based on a recipe from Au Tournant de la Riviere, one of Canada’s best restaurants. Serve it with braised leeks pate or roast meats.
2 Tbsp. butter
6 medium yellow onions, thinly sliced
1/2 cup dry red wine
2 Tbsp. grenadine syrup
2 Tbsp. red wine vinegar
1 Tbsp. granulated sugar
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