saute onion confiture

Onion and Malaysian Red Palm Oil Confiture

Posted October 11, 2011 by Chef Gerard Viverito
This thick, sweet confiture made with onion and red palm oil is a healthier choice than the traditional caramel sauce.

Posted in : Cuisines :

Servings

1 quart

Ingredients

  • 1 cup Red Palm Fruit Oil
  • 3 pounds sweet onions, such as Vidalia, Wadmalaw, Maui, or Walla Walla Sweet, peeled and sliced stem-to-root into 1/4 inch slices
  • 4 bay leaves, sliced
  • 1 fresh thyme sprig
  • 1 teaspoon salt
  • 3 whole black peppercorns
  • 2 whole allspice berries

Directions

  1. In a large heavy saute pan or Dutch oven, heat the palm oil over medium heat.
  2. Add the onions and seasonings and stir carefully to coat the onions in the fat but not to break up the bay leaves.
  3. Make sure there are no pieces of onion skin or any yellowed or soft spots on the onions. If there are, remove them from the pan.
  4. Cook, stirring occasionally so they don’t stick or brown, until the onions are translucent, about 1 hour.

 

Summary
Recipe Name
Onion and Malaysian Red Palm Oil Confiture
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Preparation Time
Cook Time
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About Chef Gerard Viverito

Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.
Summary
Recipe Name
Onion and Malaysian Red Palm Oil Confiture
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)
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