Make Ahead

Moroccan Onion Confit with Raisins

November 12, 2009
1 Ratings
  • Serves 4
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

What You'll Need
  • 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
  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.
Contest Entries

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • Lizthechef
  • Michelle

3 Reviews

Michelle December 30, 2015
Had this at a friend's house for dinner last night. Begged to take home some leftovers! Enjoyed it atop a kale and apple salad for lunch today. Delicious! Can't wait to make some myself.
TheWimpyVegetarian August 26, 2010
Thanks Liz! I really do love this one. And it will keep for quite awhile in the frig too. Once I've made it, I use it to dress up all kinds of dishes and have been known to just eat it on its own :-)
Lizthechef August 26, 2010
Hear my printer? Thumbs up!