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
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Ingredients
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2
medium onions, thinly sliced
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2 tablespoons
olive oil
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1 teaspoon
light brown sugar, packed
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2/3 cup
golden raisins
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2 tablespoons
brandy
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
kosher salt
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1/4 teaspoon
ground black pepper
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2 teaspoons
honey
Directions
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Soak the raisins in the brandy while you start the onions. They should soak at least 15 minutes.
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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.
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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.
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Serve warm.
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