Confit D‘oignons Maghrébin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg onion (s), large, white or red
- 6 tablespoon olive oil
- 3 lemon (s)
- 200 g sultanas, washed
- 1 stick cinnamon
- 2 chilli pepper (s)
- 3 tablespoon cane sugar, brown
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onions into rings. Fry in the oil until translucent, stirring frequently.
- Rub the lemon peel, squeeze the lemons.
- Add the raisins, lemon juice, lemon zest, sugar, salt and pepper as well as the cinnamon stick and whole chili peppers. Cover and simmer (cover so that water vapor can escape) over medium to high heat until onions have almost crumbled and the sugar is slightly caramelized.
- Finally, salt and pepper again and season with lemon juice.
- Remove the cinnamon stick and chili peppers. Fill the onion compote into sterilized screw-top jars, close tightly, turn inside out to briefly sterilize the lids and then let them cool upright. Can be kept this way for several months. Makes 4 glasses of 250 ml.
- After two weeks, more likely even two months, the onion compote tastes even better.
- The compote goes well with fried chicken, lamb and fish. But can also be eaten as a topping on bread, as an appetizer, or with a cheese platter.
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