Serves6
- Active time:15 min
- Start to finish:30 min
ADAPTED FROM BAIJA LAFRIDIJNANE TAMSNA, MARRAKECH
May 2007
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.
-
3
tablespoons
vegetable oil
-
2 1/4
lb
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.
Cook’s note: Confit can be made 1 week ahead and chilled, covered. Reheat to warm before serving.
