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
medium onions, thinly sliced
light brown sugar, packed
ground black pepper
Soak the raisins in the brandy while you start the onions. They should soak at least 15 minutes.
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.
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.