Author 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 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! —TheWimpyVegetarian
Serves: 4
Ingredients
-
2
medium onions, thinly sliced
-
2
tablespoons olive oil
-
1
teaspoon light brown sugar, packed
-
2/3
cup golden raisins
-
2
tablespoons brandy
-
1/2
teaspoon ground cinnamon
-
1/2
teaspoon kosher salt
-
1/4
teaspoon ground black pepper
-
2
teaspoons honey
Directions
- Soak the raisins in the brandy while you start the onions. They should soak at least 15 minutes.
- 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.
- 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.
- Serve warm.
/f06e6446-6910-4857-b0a1-ba3cbdd92640--onion_confit_medium.jpg "Moroccan Onion Confit with Raisins 2")
