Recipes Included On This Page Honeyed Red Onion Confit - Moroccan Tfaya Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Honeyed Red Onion Confit - Moroccan Tfaya Recipe By : Adapted from Baija Lafridi, Jnane Tamsna, Marrakech Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 2 1/4 pounds red onions -- halved lengthwise then thinly sliced 1 cup golden raisins 1/2 cup mild honey 1 1/2 teaspoons ground ginger 1 1/4 teaspoons cinnamon Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook onions, stirring occasionally, until they begin to soften, about 7 minutes. Add raisins, honey, ginger, and cinnamon and cook, uncovered, stirring occasionally, until onions are very tender and slightly caramelized, 20 to 25 minutes. Cooks' note: Confit can be made 1 week ahead and chilled, covered. Reheat to warm before serving. Makes 6 servings. Author : Adapted from Baija Lafridi, Jnane Tamsna, Marrakech Source : Gourmet, May 2007. Formatted by Chupa Babi in MC: 05.21.07 In this confit, called tfaya, all the ingredients blend together, taking on a melting softness as well as the distinct notes of honey. Added to savory dishes like the couscous or even the lamb, it provides an unexpected brightness along with the sweetness. Chupa Note: this is wonderful on breakfast toast, bruschetta or pasta. I also added 1 teaspoon red pepper flakes to give it some sweet and hot. Contributed to the FareShare Gazette by Chupa; 15 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 7g Fat (28.8% calories from fat); 3g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fruit; 1 1/2 Fat.

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