ONION COMPOTE
Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.
Provided by Sharon123
Categories Weeknight
Time 1h10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat combine onions and honey.
- Cook slowly until caramelized, about 45 minutes.
- Add vinegar and stir.
- Add water and reduce to low heat.
- Cook uncovered until liquid has been absorbed.
- Onions are done when they are tender, have melted together,and are moist but not wet.
- (More liquid and cooking time may be needed.) Whisk in butter.
- Season.
- Let cool and store in a mason jar.
- When ready to use, reheat the compote over low heat and adjust seasoning.
- Onion compote will keep refrigerated for at least a month.
- Enjoy!
ONION COMPOTE WITH WINE
This goes wonderfully with grilled meats, and even with cooked pastas. You can make it as sweet as you like depending on the sweetness of the onions, taste as you go along!
Provided by Mirj2338
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large saute pan or stew pan.
- Add onions.
- Saute over medium heat, stirring often, 5 minutes.
- Sprinkle with salt and pepper.
- Cover and cook over medium-low heat, stirring often, 5 minutes or until onions are golden brown; reduce heat if they are browning too fast.
- Add 2 Tablespoons sugar to onions, stir and cook 1 minute to dissolve sugar.
- Add vinegar and bring to a boil, stirring.
- Add wine and bring to a boil.
- Add water.
- Cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender.
- Taste and adjust seasoning.
- If you like, add remaining sugar and cook another minute, stirring.
- Serve hot or cold.
SAGE ONION COMPOTE
This savoury compote is delicious with a grilled, pan-fried or broiled steak. I have prepared it for serving with BBQ hamburgers, a nice change from the usual burger toppings!!
Provided by Elly in Canada
Categories Onions
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan, heat butter and oil over medium heat.
- Add onion slices, cook, stirring often until onions just start to brown, it will take about 10 - 12 minutes.
- Stir in remaining ingredients and heat thoroughly for 1 - 2 minutes.
- Serve warm with the meat of your choice.
Nutrition Facts : Calories 394.4, Fat 27.7, SaturatedFat 9.1, Cholesterol 30.5, Sodium 150.4, Carbohydrate 34.9, Fiber 5.8, Sugar 17.8, Protein 6.2
CORNISH GAME HENS WITH SWEET ONION COMPOTE
Steps:
- Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add onions and 3 tablespoons sugar. Cook until onions are golden, stirring often, about 15 minutes. Reduce heat to medium-low. Add wine and cook until onions are very tender and mixture is reduced to thick jamlike consistency, stirring frequently, about 40 minutes. Set compote aside.
- Preheat oven to 450°F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add hen quarters and brown well on all sides, about 8 minutes. Place hen quarters on rimmed baking sheet (do not clean skillet). Sprinkle hens with salt and pepper. Bake hen quarters until cooked through, about 20 minutes.
- Transfer hen quarters to bowl; cover to keep warm. Add drippings from baking sheet, vinegar and remaining 3 tablespoons sugar to skillet used to brown hens. Bring to boil, scraping up any browned bits. Add stock and bring to boil. Mix remaining 4 tablespoons butter and flour in small bowl, forming paste. Whisk paste into stock mixture. Boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.
- Rewarm onion compote; spoon onto center of each plate. Arrange 2 hen quarters around compote. Spoon sauce over. Sprinkle with chopped parsley and serve.
ONION, RAISIN, AND GARLIC COMPOTE
Categories Condiment/Spread Sauce Garlic Onion Sauté Raisin Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact.
- Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serve warm.
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