By Alles ailleurs on July 21, 2007
Photo by TeresaS
Photo by TeresaS
"A nice onion relish with a hint of orange. Serve with chicken or pork."
Serving Size: 1 (53 g)
Servings Per Recipe: 10
"Wonderful flavor. The orange really comes out in this dish. I did cut the recipe in half, and it only served the two of us. I guess we have hardy appetites. This is so easy to prepare, the hardest part is not stirring the onions. I served it with recipe #302766. They went together great. You have another winner here mikekey. Thanks for posting. :)"
"Delicious!!! I made this to go along with a grilled ribeye steak, as I always like sauteed onions with my steak!! I love the added flavor of the balsamic and orange zest to the onions, perfect!!! Thanks Mikekey for another fantastic recipe!!! Made for PRMR."
"What a wonderful onion confit. So easy too, just slice the onions, in the pan and leave it. Great! At first I thought, no salt, no pepper? But truly this does not need any extras, it's perfect as written. We had it with baked chicken, yum. Some of what was left I ate on a simple cheese sandwich which made the sandwich anything but simple. I am so happy to have found this. Thanks for posting. Made for Camera-Less Chef game #5 (June'08)."
"How can anything be wrong about a recipe like this? Worth 10 stars in my humble opinion! I make several versions of onion confit myself - but I was intrigued with Mike's addition of the orange rind - which was AMAZING and really took the flavours of this confit to another level! Superb - I even garnished the bowl of confit with extra orange zest; we ate this with roast beef and ORANGES for Sunday lunch - so you can see how well it went with our meal! There was more than enough left over to have on cold roast beef sandwiches for our supper. I endorse this recipe 100%, I love it when I stumble across real gems such as this. Thanks Mike! FT:-)"
"This was great!, a nice change from cranberry sauce with chicken."