Onion confit

[fundj&e]

onion confit

500 grams onions cut into ¼  I used brown ones
½ cup veg oil
½ cup olive oil
40 grams of butter (optional)

turbo onions 3 times
add oils and butter

cook for 1 hour on 80 speed between soft and 1 on  :-:or until soft and translucent
store in fridge, add to any dish that calls for onions


Garlic confit works well too
Add whole garlic cloves, cover with oil and cook until very soft
I use veg oil for the garlic confit
ciao

[dede]

Hi fundj,
How long does this store for? and what kind of dishes would you use this in? sounds interesting.

[quirkycooking]

I love them on pizzas & in ragu's!

[dede]

I think I will have to give this one a go very soon. Thanks for sharing

[fundj&e]

dede if kept clean and covered with oil it should last  awhile,

When I make 3 to 4 kg I freeze in 500g lots

Use in soups, risotto , any Italian sugo (sauce) anything that calls for onions 

ciao

[Shiraz49]

Thanks for this recipe. Made it yesterday. The smell was wonderful as it was cooking. It was quite mushy when I had hit turbo 3 times. Is this correct?

[fundj&e]

Not to mushy I hope, it all depends on how big your ¼s are
could you still make out /look like onions?

The only thing is if to mushy make sure to add to a cold pot or pan or TM
If you wait until the pan is hot it will burn very quickly. Same thing with garlic I all ways add to cold oil and pan.

ciao

[Shiraz49]

Thanks Fundj, will turbo less next time. It is ok. Am adding it to soup in the TMX will all the other ingredients. Have just made cauli and bacon. It was beautiful.

[tarasis]

I admit I'm a bit puzzled, why do this? Does it unlock flavour in some way? (saw someone in the Cooking thread mention this and got curious)

[Cuilidh]

Uni, do you HAVE to add butter to this?  Is there an alternative that would work the same?

[fundj&e]

ops forgot to say that the butter was optional .will fix it now thanks Cuilidh.