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Red Onion Confit |
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| This two-step spread from Fleming's Prime Steakhouse was given to us in July, 2021. This is step 1 and is followed by
Cabernet Red Onion Spread to finish the recipe. |
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| Ingredients: |
| Ingredients | 1/2x (13 oz wt) | 1x (26 oz wt) |
| Butter | 3 oz wt | 6 oz wt |
| Red Onion | 1 lb | 2 lbs |
| Red Wine Vinegar | 2/3 cup | 1 1/4 cups |
| White Wine | 1/4 cup | 1/2 cup |
| Sugar, Granulated | 4 oz wt | 8 oz wt |
| Kosher Salt | 1/2 tsp | 1 tsp |
| Black pepper | 1/2 tsp | 1 tsp |
| Rosemary Leaves, Minced | 1 1/2 tsp | 1 TBSP |
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| Procedures: |
1. Melt butter in a 14" saute pan on medium high heat.
2. Add the Onion and saute until lightly browned and tender, about 10-12 minutes stirring often.
3. Add Vinegar, White Wine, Sugar, Salt, Pepper and Rosemary.
4. Simmer on medium heat to a syrupy consistency stirring often for 4-5 minutes.
5. Place the onions in a Food Processor and oulse 4-5 times to a coarse texture.
6. Transfer into a 6" deep 1/6 pan.
7. Cool below 70o within 2 hours and below 41" within 4 hours, cover, label, refrigerate.
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| Notes: |
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2021-08-01: We made the half quantity in preparation for a batch of Cabernet spread [aka Fleming Butter]br>
2021-07-27: Added to our cookbook.
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12/21/2021
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