Roasted Sweet Onion Confit

Roasted Sweet Onion Confit, also called onion jam or marmalade, lets the oven do the slow work of gently softening and then browning the onions.
Balsamic vinegar softly balances the sweetness in the onions, and a touch of herbs adds aromatic flavor. Serve them with chicken, pork or with fish, especially halibut or sea bass.

Roasted Sweet OnionPrep Time: 20 min
Cook Time: 90 min
Ready: after completely cooled

Servings: 3 cups or 6 servings

1½ lb Vidalia or other sweet onions (3 medium)
2 tsp dried Oregano
¼ tsp ground Allspice
½ tsp Salt
1/8 tsp ground Black Pepper
4 tsp Balsamic Vinegar
1 tbsp Extra-virgin Olive Oil
½ cup fat-free, reduced-sodium Chicken or Vegetable broth
½ tsp Sugar

Preheat the oven to 350 degrees. Coat an 8-inch x 8-inch square baking dish with cooking spray and set aside.
Cut the onions so they are in bite-size, manageable lengths for eating with a fork. Place them in a mixing bowl. Add the oregano, allspice, salt, pepper and vinegar. Toss, using a fork or your fingers, until the onions are evenly coated. Add the oil and toss again. Arrange the onions in the prepared baking dish. Pour in the broth. Cover the pan with foil.
Bake the onions 60 minutes. Uncover and sprinkle with the sugar. Bake 30 minutes longer, or until the onions are soft and browned, and most of the liquid has evaporated. Cool completely.
Serve with roasted or grilled meats and poultry, or with fish. These onions keep, tightly covered in the refrigerator, for up to 5 days.

Tips & Notes
Thanks to today’s system of shipping, almost every kind of fresh produce is now available year round, from strawberries to asparagus. Still, a sure culinary sign of spring is the arrival of the year’s new crop of sweet Vidalia onions from Georgia.
These days, different varieties of onion, harvested at different times of the year, come to our local markets from Georgia, California, Oregon, Texas, Oregon, Washington state, Hawaii and even Chile.
Eating a just-picked Vidalia onion, literally dripping with dewy juice, that is just harvested is a special experience that is lost once they sit for a few months.
All sweet onions are milder and more succulent than the thicker-skinned, brown or yellow varieties known as storage onions. A high natural sugar level (6 percent to 15 percent) is what make them a stand-out compared to the harder storage onions, which contain just 3 percent to 5 percent.
Also, the higher water content in sweet onions dilutes the pungency of the sulfur compounds that make onions seem to have a “burning” taste. And, for some people, this reduced pungency makes sweet onions easier to digest.
But using this quality to advantage, sweet onions are perfect for making onion confit, also called onion jam or marmalade. Usually, this condiment of caramelized, meltingly tender onions requires long cooking, lots of oil and frequent stirring.

Nutritional Information Per Serving
Calories: 72
Total Fat: 2g
Saturated Fat: less than 1g
Carbohydrate: 12g
Protein: 1g
Dietary Fiber: 2g
Sodium: 243mg

Source: AICR

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