Vidalia Onion Confit With Garlic Toasts
Recipe: #1285
October 24, 2011
Categories: Appetizers, Onions, Southern, Brunch, Christmas, New Years, Vegetarian, Wine, Kosher Dairy, more
"This confit is wonderful as suggested, served on toasts as a nibble, but it also shines served as a condiment with pork or chicken. It is absolutely incredible with blue cheese. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (410.7 g)
- Calories 374.6
- Total Fat - 22.5 g
- Saturated Fat - 6.1 g
- Cholesterol - 21 mg
- Sodium - 153.6 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 6.1 g
- Sugars - 16.7 g
- Protein - 4.9 g
- Calcium - 93.5 mg
- Iron - 1.3 mg
- Vitamin C - 25.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Position an oven rack 4 inches below the broiler element and preheat broiler.
Step 2
To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil.
Step 3
Turn the toasts and broil the other side.
Step 4
Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the garlic clove.
Step 5
Transfer to a rack to cool.
Step 6
To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat.
Step 7
Add the onions and sugar, and season with salt & pepper.
Step 8
Cook, stirring occasionally, until the onions are soft, 15-20 minutes.
Step 9
Increase the heat to med-high.
Step 10
Add the wine and cook, stirring occasionally, until wine is reduced and the onions are a deep golden brown, 15-20 minutes more.
Step 11
Add the thyme, taste and adjust for seasoning with salt & pepper.
Step 12
To serve, place the reserved toasts on a large serving platter and top each with a spoonful of confit.
Step 13
Garnish each with a sprig of thyme.
Step 14
Make ahead: The toasts can be made up to 2 days ahead and stored in an airtight container.
Step 15
The confit can also be made ahead and will actually improve as the flavors marry.
Step 16
Refrigerate the confit in an air tight container for up to 4 days.
Tips
No special items needed.
0 Reviews
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