Best David Taniss Onion Confit Recipes

ONION CONFIT

Onion Confit image

Onion confit is both one of the easiest and most sophisticated condiments you will ever make.

Provided by Alexandra Shytsman

Yield About 1½ cups

Number Of Ingredients 7

Ingredients

2 medium yellow onions, thinly sliced (about 3 cups)
1 tbsp butter
1 tbsp olive oil
½ tsp sea salt
1 tbsp granulated sugar
3 tbsp apple cider vinegar
½ tsp caraway seeds (optional)

Steps:

Add butter and olive oil to a large skillet and heat over a low flame. Add onions and salt and cook, stirring occasionally, until softened and translucent, 15-20 minutes. If onions begin to dry out, add a tablespoon of water.
Add sugar, stir to dissolve, and add vinegar and caraway seeds (if using). Continue cooking over low heat, stirring occasionally, until onions are pasty and caramelized, about 15 min.
Onion confit can be stored in the fridge in an airtight container for up to one week.

TUNA OR SWORDFISH WITH ONION CONFIT

Tuna Or Swordfish With Onion Confit image

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons extra virgin olive oil
3 large or 4 or 5 medium onions, peeled and thinly sliced
Salt and freshly ground black pepper
1 large thyme sprig or 1 bay leaf
2 medium tomatoes, cored
1 1/2 to 2 pounds tuna or swordfish, cut into steaks or left whole
About 1/2 cup pitted and roughly chopped black olives

Steps:

Put olive oil in a 10- or 12-inch skillet, and turn heat to medium. Add onions, a good pinch of salt, pepper and thyme or bay leaf. Cook, stirring, until mixture starts to sizzle, a minute or two. Adjust heat so that you need to stir at most every 5 minutes to keep onions from browning as they soften. Cook at least 30 minutes.
Meanwhile, cut tomatoes in half and shake out seeds, then cut into 1/2-inch dice. Heat a grill until moderately hot.
When onions are very soft, almost a shapeless mass, season fish and grill, turning once, for a total of about 6 minutes for tuna, 8 to 10 minutes for swordfish; check for doneness by making a small cut in the center to peek inside. While fish is grilling, stir olives and tomatoes into onions, and raise heat; cook, stirring occasionally, until tomatoes liquefy and mixture becomes juicy. Taste, and adjust seasoning. Serve fish on a bed of onion confit, whole fish cut into serving portions.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 860 milligrams, Sugar 5 grams, TransFat 0 grams