Make Ahead

Moroccan Onion Confit with Raisins

November 12, 2009
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
  • 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
In This Recipe
  1. Soak the raisins in the brandy while you start the onions. They should soak at least 15 minutes.
  2. 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.
  3. 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.
  4. Serve warm.
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