Onion Confit - basic recipe
- servings: 3
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
5 table spoon
Le Grec Original dressing
80 ml
3 cup
Medium red onions
-
2 table spoon
Honey
30 ml
2 table spoon
Le Grec Balsamic dressing
30 ml
PREPARATION
- 1. Dice or cut the onions in thin half rounds (see Tip*).
- 2. Pour 2 tbsp. of Le Grec Original dressing in a pan set to medium-high heat.
- 3. Add the cut onions and cook 5-6 minutes, mixing regularly.
- 4. Add 2 tbsp. Le Grec Original dressing. Lower the heat to medium-low and continue cooking for 5 minutes.
- 5. Add the honey and 2 tbsp. Le Grec Balsamic dressing and continue cooking on low heat for 5-8 minutes more until the onions are syrupy.
- 6. Serve warm or cold with cheese, pâtés and crackers.
- 7. Add fresh chopped rosemary, thyme or tarragon according to accompaniment if desired.
*Tip: Diced onions can also be used for the dried fruit onion confit for the baked Brie. Use thinly sliced shape when serving with pâtés and terrines.
Keep refrigerated, in a glass jar for 5 to 7 days.
NOTES
| Imperial | Metric | |
|---|---|---|
| 5 table spoon | Le Grec Original dressing | 80 ml |
| 3 cup | Medium red onions | - |
| 2 table spoon | Honey | 30 ml |
| 2 table spoon | Le Grec Balsamic dressing | 30 ml |
PREPARATION
- 1. Dice or cut the onions in thin half rounds (see Tip*).
- 2. Pour 2 tbsp. of Le Grec Original dressing in a pan set to medium-high heat.
- 3. Add the cut onions and cook 5-6 minutes, mixing regularly.
- 4. Add 2 tbsp. Le Grec Original dressing. Lower the heat to medium-low and continue cooking for 5 minutes.
- 5. Add the honey and 2 tbsp. Le Grec Balsamic dressing and continue cooking on low heat for 5-8 minutes more until the onions are syrupy.
- 6. Serve warm or cold with cheese, pâtés and crackers.
- 7. Add fresh chopped rosemary, thyme or tarragon according to accompaniment if desired.
*Tip: Diced onions can also be used for the dried fruit onion confit for the baked Brie. Use thinly sliced shape when serving with pâtés and terrines.
Keep refrigerated, in a glass jar for 5 to 7 days.
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
30 min
3
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 5 table spoon | Le Grec Original dressing | 80 ml |
| 3 cup | Medium red onions | - |
| 2 table spoon | Honey | 30 ml |
| 2 table spoon | Le Grec Balsamic dressing | 30 ml |
PREPARATION
- 1. Dice or cut the onions in thin half rounds (see Tip*).
- 2. Pour 2 tbsp. of Le Grec Original dressing in a pan set to medium-high heat.
- 3. Add the cut onions and cook 5-6 minutes, mixing regularly.
- 4. Add 2 tbsp. Le Grec Original dressing. Lower the heat to medium-low and continue cooking for 5 minutes.
- 5. Add the honey and 2 tbsp. Le Grec Balsamic dressing and continue cooking on low heat for 5-8 minutes more until the onions are syrupy.
- 6. Serve warm or cold with cheese, pâtés and crackers.
- 7. Add fresh chopped rosemary, thyme or tarragon according to accompaniment if desired. *Tip: Diced onions can also be used for the dried fruit onion confit for the baked Brie. Use thinly sliced shape when serving with pâtés and terrines. Keep refrigerated, in a glass jar for 5 to 7 days.
NOTES
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