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.
Cooks' note:
Confit can be made 1 week ahead and chilled, covered. Reheat to warm before serving.
Recipe information
Total Time
30 min
Yield
Makes 6 servings
Ingredients
3 tablespoons vegetable oil
2 1/4 pound 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
Preparation
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.
