Originally From
Sprung From
Imported From
Onion Confit w/ Piment D'Espelette and Cherries
2stews has cooked this
"Just like some Thanksgiving Day relatives, this onion confit is sweet and savory with a little spice. It sits beside the Thanksgiving turkey or ham easily (back to those relatives again ;-)) It also adds zip to cheese, pork, lamb, and even scrambled eggs. It's versatility makes the effort worthwhile." - 2stews
French
- 2 pounds yellow onions
- 10 ounces white pearl onions, peeled*
- 10 ounces red pearl onions, peeled*
- 2 tablespoons plus 1 tablespoon butter
- 2 tablespoons plus 1 teaspoon brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons pomegranate juice
- 1/2 cup dried cherries
- 1/2 teaspoon piment d'espelette or 1/8-1/4 teaspoon cayenne pepper
Onion
