Recipe

Moroccan Onion Confit with Raisins

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This recipe was entered in the contest for Your Best Condiment
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ChezSuzanne's Notes: This is an incredibly flavorful caramelized onion confit that incorporates a Morocco feel with raisins, cinnamon, and honey. It's great alone or as a topping for pork, vegetables, or a crostini...
This is an incredibly flavorful caramelized onion confit that incorporates a Morocco feel with raisins, cinnamon, and honey. It's great alone or as a topping for pork, vegetables, or a crostini. This is a great dish to make the day ahead or even two days, as allowing the flavors to meld together overnight just makes this dish even better. Definitely a crowd pleaser!

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Serves 4

2 medium onions, thinly sliced Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

1 teaspoon light brown sugar, packed Ask a question about this ingredient

2/3 cups golden raisins Ask a question about this ingredient

2 tablespoons brandy Ask a question about this ingredient

1/2 teaspoon ground cinnamon Ask a question about this ingredient

1/2 teaspoon kosher salt Ask a question about this ingredient

1/4 teaspoon ground black pepper Ask a question about this ingredient

2 teaspoons honey Ask a question about this ingredient

Soak the raisins in the brandy while you start the onions. They should soak at least 15 minutes.
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Saute the onions in the olive oil over medium-low until soft and slightly transparent (about 20 minutes). Increase the heat to medium-high, add the brown sugar, and constantly turn the onions with a metal spoon until a deep golden brown and starting to caramelize.
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Add the spices and honey, stirring to thoroughly incorporate. Cook for a couple minutes and stir in the raisins. Continue to cook for another minute.
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Serve warm.
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2 Comments on Moroccan Onion Confit with Raisins

ChezSuzanne added about 1 year ago

Thanks Liz! I really do love this one. And it will keep for quite awhile in the frig too. Once I've made it, I use it to dress up all kinds of dishes and have been known to just eat it on its own :-)