Confit Of Onions With Labneh Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra virgin olive oil
- 3large onions, sliced in rings
- 2teaspoons pomegranate concentrate (optional)
- ½cup labneh (strained yogurt)
- ¼teaspoon ground coriander
- Salt and freshly ground pepper to taste
- 1bunch fresh cilantro
Nutritional analysis per serving (2 servings)
402 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 8 grams protein; 811 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in nonstick frying pan, and add onions. Reduce heat to low, and cook very slowly, adding a little water if necessary, until onions become golden brown. This may take as long as 30 minutes. The longer you cook, the more flavor in your confit.
- Step 2
Remove onions to a bowl, and add pomegranate concentrate if desired, mixing well.
- Step 3
Place labneh in another bowl. Add coriander and salt and pepper to taste. Place dollop of labneh on each latke, and top it with the confit of onions topped with a fresh sprig of cilantro.
Private Notes
Comments
These ingredients are staples in my kitchen (I typically make my own labneh but if you have a Middle Eastern market nearby you can buy it there) and this recipe made a delightful topping for red potatoes I "smashed" and used this to top. Pomegranate syrup is listed as optional but highly recommend using it. I also wanted a touch more acid in the mix so squeezed a little lemon juice into the onions at end with the pomegranate syrup. I took about 35 - 40 minutes to caramelize onions.
It's easy to make your own Labneh. It's just yogurt, strained overnight to drain the whey (a neon yellow green liquid, very useful and nutritious), leaving a "yogurt cheese" or Labneh, about the consistency of sour cream. An 8 oz container of plain yogurt should produce about 4 oz or 1/2 cup of Labneh and of course about 4 oz whey for a smoothie etc. You could surely use yogurt, sour cream, ricotta as a substitute, tho you'll miss the point. Google "DIY Labneh" for ample advice and how-to's.
These ingredients are staples in my kitchen (I typically make my own labneh but if you have a Middle Eastern market nearby you can buy it there) and this recipe made a delightful topping for red potatoes I "smashed" and used this to top. Pomegranate syrup is listed as optional but highly recommend using it. I also wanted a touch more acid in the mix so squeezed a little lemon juice into the onions at end with the pomegranate syrup. I took about 35 - 40 minutes to caramelize onions.
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