Onion Confit with Raisins

2014-12-09
  • Servings : 4-8
  • Prep Time : 15m
  • Cook Time : 50m
  • Ready In : 1:05 h

The recipe

Confit is derived from the French verb confire meaning to preserve, and refers to  food turned into a preserve by slow, thorough cooking. Onion Confit with Raisins can be served at room temperature with cold meat dishes, such as our Chicken Liver Terrine, or hot with roasted meats.

Ingredients

  • 500g pickling onions
  • 300ml water
  • 4 tbsp wine vinegar
  • 3 tbsp olive oil
  • 45g sugar
  • 3 tbsp tomato purée
  • 75g raisins
  • bouquet garni (such as bay leaves, thyme and basil)
  • salt and pepper to taste

Method

Step 1

Place the pickling onions in boiling water for a few minutes to loosen the skins. Remove and plunge into cold water and then trim and peel.

Step 2

Put all of the ingredients, except the salt and pepper, into a saucepan and bring to the boil. Reduce the heat and simmer uncovered until the onions are very tender (about 45 minutes). Most of the water should have evaporated so that the sauce is quite thick and rich. Add salt and pepper to taste and remove the bouquet garni. Remove from the heat and serve hot or at room temperature.

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