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crockpot - Onion Confit




Source of Recipe


#93311 by s'kat


Recipe Introduction


comments by originator:
I've found that a crockpot is the perfect vehicle for creating the perfect onion confit. Don't use fresh, sweet onions for this, due to the lengthy cooking time. Please realize that this recipe is only a basic framework; your mileage may vary, so adjust accordingly! Length of crockpot cooking time is roughly 18 hours. Don't take them out until they are very dark and reduced, almost gelatinous in texture. Onion confit is fantastic on pizzas, as a sandwich spread, as an appetizer with thinly-sliced baguettes, etc. It makes a killer, quickie-base for French onion soup, too.


Recipe Link: http://www.recipezaar.com/recipe/getrecipe.zsp?id=93311

List of Ingredients




crockpot - Onion Confit

1/4 cup unsalted butter
1/4 cup extra virgin olive oil
3 tablespoons demi-glace (I use beef)
3 tablespoons sherry wine or port wine
7-9 large onions, sliced enough to fill crock pot to the top
salt and pepper
2 bay leaves
2 teaspoons dried thyme
1 tablespoon brown sugar (optional)

1. If you don't have demi-glace, take 2 cups good-quality stock and reduce to 1/2 cup.
2. Place everything in crockpot and thoroughly combine.
3. Turn to high, until just before going to bed (about eight hours).
4. Stir.
5. Turn to low for overnight.
6. Upon waking, stir, and turn back to high until finished.
7. Water content will vary from onion to onion, so if your confit is still quite watery towards the end, remove lid and allow excess water to cook off.
8. This will keep for at least 2 weeks, covered, in the refrigerator.

Recipe