Sunday, January 2, 2011

Apple & Onion Confit

This warm, gooey, complex yet comforting combination of flavors blows my mind. The sweetness of the apples and onions, cooked in all the luscious butter, off-set by the light perfume of the sage and juxtaposed with the sharp cheese... oh, HELL yeah.

When something is this delicious, and has a French word in it, you'd think it difficult to execute, but you'd be wrong. This couldn't be easier to make - just chop, cook in fat, and occasionally stir.  

I think the confit would be a fabulous addition to a pork tenderloin or chop, or a lovely roast chicken. It would be delicious baked in a gratin dish with a heavy sprinkling of cheese over the top, and served along side a spicy greens salad and a loaf of good bread.

Prep Time: 5 mins
Cook Time: 20 mins
Number of Ingredients: 10

2 tbsp butter
2 tbsp olive oil
2 medium apples thinly sliced
1 medium onion, thinly sliced
2 tbsp fresh sage
1 tbsp honey
1/4 cup (I used a bit less) apple cider or balsamic vinegar

1 crusty baguette, sliced into rounds

1 wedge strong cheese -  I used P'tit Basque, a tangy sheep's milk cheese.

Melt butter and oil in large skillet over medium/low heat. Add apples, onions and sage, and stir to coat. After a few minutes,  add honey and stir.  After another few minutes, add vinegar and stir. Watch the mixture to be sure it doesn't brown, stirring frequently, and cook about 20 minutes.

Just before you take the confit off the heat, broil the baguette until toasty and crisp. Arrange toasts on a platter, top with a nice chunk of cheese, and spoon the confit over the top. Garnish with finely chopped sage. Serve with prosecco (my holiday drink of choice)!

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