Best French Canadian Onion Confit Recipes

French Canadian Onion Confit image

Provided by Olha7397

Categories Canadian

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
6 medium yellow onions, thinly sliced
1/2 cup dry red wine
2 tablespoons grenadine
2 tablespoons red wine vinegar
1 tablespoon granulated sugar

Steps:

In a large frying pan, melt the butter and cook the onions very slowly, until they begin to brown. This should take about 30 minutes.
Press the browned onions to remove the excess butter and drain the pan of the surplus butter.
Add the remaining ingredients. Cook slowly, uncovered, over low heat for 1 to 1 1/2 hours, until the onions are very dark or almost black. Stir occasionally to prevent the onions from sticking to the bottom of the pan.
Serve slightly warm or at room temperature. Makes 1 cup to serve 4 to 6 as a condiment.
Across the Table.

Nutrition Facts : Calories 184.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 49.7, Carbohydrate 27.3, Fiber 2.3, Sugar 15.1, Protein 1.6

Crock Pot Onion Confit image

Provided by skat5762

Categories Spreads

Time 18h15m

Yield 1 batch

Number Of Ingredients 9

1/4 cup unsalted butter
1/4 cup extra virgin olive oil
3 tablespoons demi-glace (I use beef)
3 tablespoons sherry wine or 3 tablespoons port wine
7 -9 large onions, sliced enough to fill crock pot to the top
salt and pepper
2 bay leaves
2 teaspoons dried thyme
1 tablespoon brown sugar (optional)

Steps:

If you don't have demi-glace, take 2 cups good-quality stock and reduce to 1/2 cup.
Place everything in crock pot and thoroughly combine.
Turn to high, until just before going to bed (about eight hours).
Stir.
Turn to low for overnight.
Upon waking, stir, and turn back to high until finished.
Water content will vary from onion to onion, so if your confit is still quite watery towards the end, remove lid and allow excess water to cook off.
This will keep for at least two weeks, covered, in the refrigerator.

Nutrition Facts : Calories 1519.8, Fat 101.1, SaturatedFat 37, Cholesterol 122, Sodium 51.5, Carbohydrate 114.1, Fiber 15.8, Sugar 46.8, Protein 10.6

Confit D' Oignon - French Onion Marmalade image

Provided by French Tart

Categories Onions

Time 1h20m

Yield 1 300ml Jar

Number Of Ingredients 10

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