2000s Recipes + Menus

Honeyed Red-Onion Confit

  • Active time:15 min
  • Start to finish:30 min
  • May 2007
    In this confit, called tfaya, all the ingredients blend together, taking on a melting softness as well as the distinct notes of honey. Added to savory dishes like the couscous or even the lamb, it provides an unexpected brightness along with the sweetness.
    • 3 tablespoons vegetable oil
    • 2 1/4 lb red onions, halved lengthwise, then thinly sliced
    • 1 cup golden raisins
    • 1/2 cup mild honey
    • 1 1/2 teaspoons ground ginger
    • 1 1/4 teaspoons cinnamon
    • Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook onions, stirring occasionally, until they begin to soften, about 7 minutes. Add raisins, honey, ginger, and cinnamon and cook, uncovered, stirring occasionally, until onions are very tender and slightly caramelized, 20 to 25 minutes.
    Cook’s note: Confit can be made 1 week ahead and chilled, covered. Reheat to warm before serving.
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