Honeyed Red Onion Confit - Moroccan Tfaya xp

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Honeyed Red Onion Confit - Moroccan Tfaya

3 tablespoons vegetable oil

2 1/4 pound red onions, halved lengthwise, then thinly

sliced

1 cup golden raisins

1/2 cup mild honey

1 1/2 teaspoons ground ginger

1 1/4 teaspoons cinnamon

 

 

Heat oil in a 3- to 4-quart heavy saucepan over

moderate heat until hot but not smoking, then cook

onions, stirring occasionally, until they begin to

soften, about 7 minutes. Add raisins, honey, ginger,

and cinnamon and cook, uncovered, stirring

occasionally, until onions are very tender and

slightly caramelized, 20 to 25 minutes.

 

Cooks' note: Confit can be made 1 week ahead and

chilled, covered. Reheat to warm before serving.

 

Makes 6 servings.

 

Author: Adapted from Baija Lafridi, Jnane Tamsna,

Marrakech

Source: Gourmet, May 2007

Formatted by Chupa Babi in MC: 05.21.07

 

In this confit, called tfaya, all the ingredients

blend together, taking on a melting softness as well

as the distinct notes of honey. Added to savory dishes

like the couscous or even the lamb, it provides an

unexpected brightness along with the sweetness.

 

ChupaNote: this is wonderful on breakfast toast,

brushetta or pasta.

I also added 1 teaspoon red pepper flakes to give it

some sweet 'n hot.

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