Best Confit Of Onions With Labneh Sauce Recipes

LABNEH DIP WITH CARAMELIZED ONIONS AND FENNEL

Labneh Dip with Caramelized Onions and Fennel image

Using labneh as its base, which is a thick and creamy Middle Eastern yogurt cheese, this dip mixes in deeply caramelized onions and fennel along with thyme and savory Worcestershire sauce. Serve it alongside some crackers and crudité for an easy yet impressive appetizer, or dollop it onto grilled chicken, lamb, or roasted eggplant.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h20m

Yield Serves 8

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
2 medium sweet onions, such as Vidalia, chopped (3 1/2 cups)
1/2 bulb fennel, cored and chopped (1 1/4 cups)
1 teaspoon fresh thyme leaves, plus more for serving
Kosher salt
1/3 cup dry sherry
2 teaspoons Worcestershire sauce
16 ounces labneh or plain Greek yogurt
1 small clove garlic, minced (1/2 teaspoon)
Crackers and crudités, for serving

Steps:

In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.

DAVID TANIS'S ONION CONFIT

David Tanis's Onion Confit image

The French word "confit" usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically duck, goose or pork. When stored and cooled in earthenware crocks, a layer of fat on top kept the food from spoiling by sealing out air. Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect. Sometimes called onion marmalade, a spoonful or two makes a perfect accompaniment to roasted meats. It may also be used to make onion tarts or pizzas, or as a "bed" for baked fish. The mixture will last for a week or so, refrigerated. To use, reheat gently over low heat.

Provided by David Tanis

Categories condiments, appetizer

Time 1h

Yield 4 cups

Number Of Ingredients 9

Ingredients

3 pounds medium onions
6 tablespoons butter, duck fat or lard
2 teaspoons sugar
Salt and pepper
2 bay leaves
A few fresh thyme sprigs
Pinch of cayenne
2 tablespoons white wine vinegar or red wine vinegar
1/2 cup dry white or red wine

Steps:

Cut onions in half from top to bottom (not crosswise). With a paring knife, peel each onion half. Lay each onion half flat side down. Holding the knife at a slight angle, cut away and discard the hard root end. Using a sharp knife, cut into 1/4-inch half-moons.
Put a large heavy-bottomed pot, preferably enameled cast iron, over medium-high heat. Melt butter, then add all the sliced onions and stir to coat. Sprinkle with sugar and season generously with salt and pepper. Continue stirring until onions begin to wilt and soften, without browning, about 5 to 8 minutes.
Add bay leaves, thyme, cayenne, vinegar and wine. Reduce heat to medium and continue to cook, stirring occasionally, until onion mixture is quite soft and most of the liquid has evaporated, about 30 minutes. Taste and adjust seasoning. Remove and discard bay leaves and thyme. Serve warm.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 623 milligrams, Sugar 11 grams, TransFat 0 grams

CONFIT D' OIGNON - FRENCH ONION MARMALADE

Confit D' Oignon - French Onion Marmalade image

I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour! This what I use when I make my Recipe #205353.

Provided by French Tart

Categories Onions

Time 1h20m

Yield 1 300ml Jar

Number Of Ingredients 10

Ingredients

1 kg onion, red ot yellow, peeled & cut in half & sliced thinly
100 ml olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
2 bay leaves
2 rosemary sprigs
150 g soft brown sugar
75 ml dry white wine
75 ml red wine vinegar
25 ml balsamic vinegar

Steps:

In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.
Cover & cook over a gentle heat until they start to colour.
Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
Take off the lid and add the sugar, wine & vinegars.
Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.
You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.
Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

Nutrition Facts : Calories 1841.4, Fat 87.5, SaturatedFat 12.4, Sodium 2425.6, Carbohydrate 249.8, Fiber 17.3, Sugar 194.4, Protein 11.5