Cider-Spiked Onion Confit - Confit d'Oignons au Cidre
Recipe By :David Nahon
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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4 Tablespoons butter
10 medium yellow onions -- thinly sliced (about 4 pounds)
2 cups sweet hard apple cider
2 teaspoons freshly grated nutmeg
Sea salt
Melt 4 tbsp. butter in a large skillet over medium-high heat. ("You need a pan that sticks a bit," says Nahon, "or the onions won't caramelize.") Add 10 thinly sliced medium yellow onions (about 4 lbs.) and cook, stirring
often, until blond in color, 18-20 minutes. Add 2 cups sweet hard apple
cider, 2 tsp. freshly grated nutmeg, and sea salt to taste. Stir well.
Reduce heat to medium, cover skillet, and cook until onions are light
brown, about 25 minutes. Uncover skillet and continue cooking until liquid
has reduced and onions are a few shades darker, about 20 minutes more.
Dollop spoonfuls of the onion confit over Buckwheat Crepes, along with a
few slices of crisp, fried bacon and a sprinkling of parsley.
Makes about 4 cups.
ChupaNote: add 1 teaspoon ground Aleppo red pepper, for a little heat or 1 tablespoon for a lot of heat. This does well in the slow cooker overnight: use 1 stick of sweet butter and 1/2 cup sweet hard cider, cut the nutmeg in half.
Cuisine: "French"
Source: "Saveur [magazine]"
S(Formatted by Chupa Babi): "June 2012"
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Per Serving (excluding unknown items): 135 Calories; 6g Fat (39.9%
calories from fat); 2g Protein; 19g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 65mg Sodium
Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fruit; 1 Fat.
NOTES: This condiment is a version of one David Nahon serves with
his buckwheat crepes.
