Fig - Red Onion Confit

I was in the mood for a three course meal the other day. Cornmeal crusted mini-tarts, store-bought mango sorbet (made with alphonso, I can’t get enough of this stuff. Its always in my freezer) were on the menu. I still wanted something to nibble, for starters. Inspired from a meal at Café Flora, I made this onion confit. What’s better? It can be served at room temperature. That is a rule of thumb I follow for entertaining, even its for just the two of us. One make-ahead course, one course to be enjoyed hot and for the other course , a little help from the store. The order doesn’t really matter, but it takes the pressure out of entertaining.

I have used aged, thick and syrupy balsamic vinegar, which is added toward the end. For the price you pay, it’s a crime to boil aged balsamic vinegar, IMO. But if you have the regular kind, go ahead and use it. But add 5 minutes before finishing the dish, to let it boil and reduce. I have also used fig preserves that I found at my local market. But if you can’t find it, soak dry figs in hot water, grind to a smooth paste along with sugar and use in the recipe.

Fig-Red Onion Confit
(makes about 1½ cups)

Ingredients

Red onion – about 3 cups, thinly sliced
Sugar – 1 tbsp
Salt – as needed
Pepper – few cracks
Fig preserves – 3 tbsp
Thick, aged balsamic vinegar – 3 tbsp
Oil – a splash

Method

In a skillet, heat oil over medium-low heat. Add onions, sugar, salt and pepper and cook the onions for about 15 minutes, stirring in between. If they get stuck to the bottom of the pan, sprinkle a tbsp or two of water, vigorously shake and deglaze the pan and continue cooking. Once the onions turn soft and brown, add fig preserves and balsamic vinegar. Remove from heat, mix thoroughly, let cool in the pan and serve cold or at room temperature.

I served the confit in a platter along with olives, capers, toasts and tofutti. Tofutti is cholesterol-free and is as good as its dairy counterpart. It’s a standard spread for my sandwiches. We also enjoyed it cold, on plain toast with coffee, the next day. This is my entry to Heart of the Matter – Finger Foods. HOTM celebrates its second anniversary.

21 comments:

Chitra said...

nice click as usual:)yummy!!

Alka said...

Something new to me,fig+onion ??but i thoroughly enjoyed SEEING it,looks so very tempting
Also,wishing u and ur family a very colourful Holi :-)

Pavani said...

That is a lovely looking confit.

Soma said...

I love the sound of the Fig Preserve in this!

Trupti said...

confit looks very delicious Suganya. Thanks for sharing this recipe.

Happy Holi !!

jillian said...

I have served onions and fig preserves together but not combined. This looks great!

Jeanne said...

Oh, I think I'm in love!!!!! This combination of flavours is exactly what I like, and I agree 100% with your philosophy of one make-ahead course. Stunning photos, as always - I cam almost smell the toasty bread that your delicious confit is spread on :)

tara said...

This looks fantastic; the combination of sweet and tangy sounds delicious. A whisper-thin shard of Manchego might also pair nicely with your confit.

Siri said...

Yum- such a fantastic combination. Great photo too.

Superchef said...

OMG!! your pictures are just awesome!!!!! loved the confit recipe!

Ramya Kiran said...

Your pictures have dragged me here.. They looks awesome. I loved the combination of fig and red onion. Will be trying it soon..

Poornima Nair said...

Perfect Appetizer, sounds delicious...fantastic click.

Susan from Food Blogga said...

Oh, these look scrumptious, Suganya! I positively love fig confit and could make a main meal out of this with a side salad.

Ashwini said...

Awesome pics as always..Something new..Figs with onions..Looks yummm

A_and_N said...

We made a plain onion confit last week :) And I know what you mean by confit with some warm bread! :) Lovely!

veggievixen said...

yum! what a great combo of flavors.

Nina Timm said...

So beautiful and all the flavors are inspiring me to be creative in the kitchen!!!

homecooked said...

Wow...unique combination. Looks delcious.

Kevin said...

Those look really good!

Cynthia said...

I know that that is bursting with flavour.

Mythili said...

Love the confit! And Cafe Flora rocks! I didn't know you are in Seattle!!

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