Ingredients for Hot And Sweet Onion Confit
- 1/2 cup pitted prunes
- 1/2 cup warm water
- 2 tablespoons extra virgin olive oil
- 2 pounds yellow onions, thinly sliced
- 1 teaspoon salt, plus more to taste and 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 cloves garlic, minced
- 1 tablespoon capers, drained
- 1-2 teaspoons prepared horseradish, to taste
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How to Make Hot And Sweet Onion Confit
- Soak 1/2 cup pitted prunes in 1/2 cup warm water for at least 15 minutes while preparing the other ingredients.
- Lightly film the bottom of a 12-inch sauté pan with 2 tablespoons olive oil.
- Heat the oil over high heat. Add 2 pounds thinly sliced yellow onions, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Sauté quickly, stirring frequently, until the onions begin to brown and caramelize but are still crisp-tender (about 8-10 minutes).
- Reduce heat to medium-low. Stir in 2 cloves minced garlic and the drained prunes. Cook for another 3-5 minutes, until the prunes soften slightly and the onions are deeply caramelized.
- Remove from heat. Stir in 1 tablespoon capers (drained) and 1-2 teaspoons prepared horseradish, to taste.
- Taste and adjust seasoning with salt and pepper as needed.
- Let cool completely to room temperature before serving. The flavors will meld and deepen as it cools.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
40g
Fat
0g
Carbs
6g
