Panini Girl

My obsessions-Italy and Cooking

December 13, 2014
paninigirl

4 comments

Sweet And Sour Onion Confit

onions

I’ve been a cooked onion lover from way back. As a child I had the honor of snagging the onion that was nestled besides my mother’s Sunday roast. Soft, gooey and full of caramelized goodness I savored each and every bite. As a grown up I can’t say that I’ve continued the tradition of a roast luncheon on Sundays, but I’m still a fool for slow cooked onions.

Sliced thin and cooked over low heat with a splash of balsamic they make the perfect topping for a grilled burger. Roasted whole as in this recipe, they are my “go to” side dish for a roast-be it chicken, pork loin or even a grilled steak.

Sweet and Sour Onion Confit

1/4 cup pine nuts
12 ounces small cipollini onions or pearl onions, peeled
3 tablespoons olive oil
1/3 cup medium sherry
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 cup golden raisins
Salt

Using a small frying pan, lightly toast the pine nuts over medium-low heat for 3-5 minutes, shaking the pan back and forth to keep them from scorching. Set aside. Peel the onions-either by blanching them first in boiling, salted water for about 30 seconds and then using a sharp paring knife to strip away the skins, or by simply peeling the raw onions.

Put the olive oil in large frying pan over medium-low heat. Add the onions and cook gently (without browning) for about 5 minutes. Add the sherry and cook until mostly reduced. Add 3/4 cup water, vinegar, sugar, raisins, pine nuts and a pinch of salt. Stir well. Simmer the mixture over the lowest heat possible for 1 1/2 to 2 hours, stirring every 15 minutes or so.

You may need to add more water from time to time if the mixture gets too thick and gooey or starts to stick to the bottom of the pan. It is finished when everything has caramelized well, and the flavors have blended together. Cool and serve at room temperature. This can, and really should, be made ahead of time, as the flavors develop in complexity after a day or two. The confit will keep refrigerated for up to 2 weeks.

Lucca Spring 2015-Cook, Eat, Laugh & Shop With Panini Girl

Advertisements

4 thoughts on “Sweet And Sour Onion Confit

  1. Divine image… as good as it looks???

  2. I love sweet and sour onions, and this looks like a great recipe. I bet the pine nuts add a nice flavor and texture. I have never added them to this dish before – great idea. Best wishes to you for a warm and wonderful Christmas!

  3. I too love sweet and sour onions and can’t wait to try your version. I use apples in mine but think the pine nuts is a great idea. 🙂

Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: