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Posts Tagged ‘Red onion confit’

SUNDAY LUNCH:

“Is there any of that guinea fowl leftover?”

“A little–not much–do you want it with the spinach and rice torta*?”

“I’d like it with some red onion confit

“OK–not sure I want to…just made the torta…”

I’m a pushover though—and find myself slicing red onions five minutes later!

It is really not difficult and would be delicious with the guinea fowl and/or the tortas–or whatever!

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(The roast guinea fowl recipe is the simplest and quick. I’ll publish it tomorrow.)

Red onion confit recipe:

Peel two red onion and slice them thinly. (Next time I’ll slice them thickly–like Frank Cooper’s Coarse Cut Oxford Marmalade of my youth!)

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Heat two tablespoons of olive oil in a pan, add the onions and season with salt and pepper.

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Over a medium heat cook them down–as chefs are in the habit of saying–for 15 minutes, stirring the while.

I added three teaspoons of balsamic vinegar and kept stirring while the liquid evaporates.

That’s it!

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“Ummm–LOVE that taste!”

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“Your wish is my command,”I say, bowing extravagantly.

* from Delicious Dishes for diabetics.

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