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Onion and Apple Confit

onion jam

One secret to good weeknight cooking is having a small stash of accoutrements that compliment simply prepared foods. Pork chops, apples, onions, and raisins are always a winning weeknight combination, but I particularly like this on pork steaks and on open-faced chicken sandwiches.

Onion and Apple Confit

2 large onions, peeled and sliced

Kosher salt

1/4 cup olive oil

1/2 c dry sherry

1 apple, peeled and diced

1/4 cup cider vinegar

3 Tablespoons coconut sugar (white sugar will work here, too, if you’d like)

3/4 cup raisins

1 cup water

1. Place a skillet over medium high heat and add the onions, a few pinches of salt, and oil to the skillet. As soon as the onions start to sizzle, turn the heat down and cook the onions over low heat for about ten minutes, stirring occasionally.

2. Add the sherry and cook until the liquid has evaporated, then add the apple, vinegar, coconut sugar, raisins, and water to the onions and stir. Cook over low heat for 60-90 minutes. You can get away with stirring it only a few times during the first half of cooking, but as more liquid evaporates, you’ll need to stir more often to avoid the onions from browning or burning.

3. Once the liquid has evaporated and everything is nicely caramelized, taste for seasoning and remove from heat. Serve immediately, or store, covered, in the refrigerator for up to a week.

 


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