So we’ve got a new little toy in the kitchen this week thanks to The Boyfriend’s sleuthing skills and I must say, I’m loving my Dutch oven. I’ve never really used a Dutch oven before, but my parent’s have a cast iron one that produced a lot of my favorite recipes growing up. We have a whole chicken in the fridge for dinner tonight, but I wanted to get a handle on my new addition before sticking five pounds of meat into it.
My little sister was visiting last week and we took her out to Clyde Common for dinner (a Portland fave). One of the dishes we ordered (pork-stuffed quail, amazing) came with a side of onion jam. It was divine, for lack of better words. Unfortunately, jam tends to imply “tons of sugar” so I took it upon myself to create a slow carb substitute and now I happily bring to you: confit’d onion jam. Don’t panic. Confit sounds like a fancy French term, but it just means that a food (most popularly duck breast) has been cooked in oil and tastes delicious.
This dish, part I of “Double Dutch” was created to be paired with aforementioned chicken dinner which you can find here but I use it all the time (especially with eggs for breakfast!)
5 large onions (I used 3 yellow and 2 white)
1.5 tsp granulated garlic
1/2 cup + 2 tbsp dry white wine
5 tbsp high quality oil (olive or avocado)
2 tbsp garbanzo bean flour
1/2 tsp baking soda, heaping
1.5 tsp salt
1/2 tsp pepper (to taste)
1/2 tsp rosemary
Cut onions in half and slice into thin half-moons. Add 3 tbsp oil to dutch oven over medium heat. Add onions, granulated garlic, salt, baking soda, and remaining 2 tbsp of oil (add oil last); mix well.
Cook over medium heat until the onions begin to soften and produce liquid, about 5-7 minutes. Stir in wine and bring to a slow boil (I did not find the need to increase the heat on my stove, medium heat seemed to work just fine). Add chickpea flour, pepper, and rosemary. Reduce heat to low and simmer onion mixture, uncovered, until reduced by at least half (40-50 minutes); stir occasionally to make sure the bottom doesn’t burn.
Drain onion mixture through a fine mesh strainer to remove any remaining liquid. Remove mixture to air-tight/shatter-proof glass container(s) and allow to cool before storing in the refrigerator. Eat with everything.
Edit: This recipe was updated on 12 March 2014.