{"id":15082,"date":"2022-06-03T04:39:33","date_gmt":"2022-06-03T03:39:33","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/06\/03\/zwiebel-confit\/"},"modified":"2024-10-24T15:43:04","modified_gmt":"2024-10-24T07:43:04","slug":"zwiebel-confit","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/06\/03\/zwiebel-confit\/","title":{"rendered":"Zwiebel Confit\u2013 Onion Confit"},"content":{"rendered":"<p style=\"text-align: center;\">Traditionell bezieht sich der Begriff Confit (Zwiebel Confit) auf jede Art von konservierten Lebensmitteln, egal ob Fleisch, Obst oder Gem\u00fcse. Die Konservierung erfolgt durch langsames Garen der Lebensmittel in einer Fl\u00fcssigkeit, die f\u00fcr das Wachstum von Bakterien unwirtlich ist. Bei Fr\u00fcchten ist dies im Allgemeinen ein sehr konzentrierter Zuckersirup, bei Fleisch und Gem\u00fcse ein reines Fett.<\/p>\n<p style=\"text-align: center;\">Ich habe schon fr\u00fcher \u00f6fters Zwiebel Confit gekocht, aber bis jetzt ist es noch nicht auf meinem Blog erschienen, schade. Ich hole das nun nach!<br \/>Zwiebeln werden lange in Rotwein und Essig mit Zucker gekocht, bis sie richtig weich sind und die Fl\u00fcssigkeit fast eingekocht. Wenn man sie dann in gut verschlossenen Gl\u00e4sern aufbewahrt, kann man sie recht lange halten.\u00a0<br \/>Man serviert diese s\u00fcss-sauren Zwiebeln zu Braten, Steak, Wildgerichten, Grillwaren, K\u00e4se und Wurst, Fisch, Pate, Vorspeisen, oder einfach als Fingerfood auf Toastbrot St\u00fccken.<br \/>Man kann es kalt servieren, oder man kann es aufw\u00e4rmen und nochmals solange braten, bis es fast knusprig ist, so passt es gut auf Crostata, ger\u00f6stetes Brot. Ihr seht, es kann fast zu allem serviert werden! Die Arbeit (und das Heulen) lohnen sich!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>Traditionally, confit simply refers to\u00a0any sort of preserved food, whether it&#8217;s meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth. With fruits, this is generally a very concentrated sugar syrup; with meats and vegetables, a pure fat.<\/em><\/p>\n<p style=\"text-align: center;\"><em>I have often before cooked onion confit, but until now it has not appeared on my blog, too bad. I am now making up for it!<\/em><br \/><em>Onions are cooked for a long time in red wine and vinegar with sugar until they are really soft, and the liquid is almost boiled down. If you then store them in well-sealed jars, you can keep them for quite a long time.<\/em><br \/><em>These sweet and sour onions can be served with roast meat, steak, game, grilled meats, cheese and sausages, fish, pate, appetizers, or simply as finger-food on pieces of toast.<\/em><br \/><em>You can serve it cold, or you can warm it up and fry it again until it is almost crispy, so it goes well on crostata, toasted bread. You see, it can be served with almost anything! The work (and the crying) is worth it!<\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/zwi20-683x1024.jpg\" alt=\"Zwiebel Confit\" class=\"wp-image-14062\"\/><\/figure>\n<\/div>\n\n<p style=\"text-align: center;\">F\u00fcr 3 Gl\u00e4ser:<br \/>1.5 kg weisse Zwiebeln<br \/>500 ml Rotwein<br \/>165 ml Rotwein Essig<br \/>125 g Butter<br \/>250 g Brauner Zucker<br \/>Salz und Pfeffer<br \/>Etwas Rosmarin und Thymian<br \/>150 ml Portwein<\/p>\n<p style=\"text-align: center;\">Die Zwiebeln halbieren und dann in feine Scheiben schneiden. Die Butter in einem tiefen Topf schmelzen und die Zwiebeln darin glasig braten. Den braunen Zucker zugeben und mischen, kurz schmelzen lassen. Den Rotwein und Essig zugeben, mit Salz und Pfeffer, etwas Rosmarin und Thymian w\u00fcrzen. Nun alles auf kleiner Hitze 2 Stunden (nicht zugedeckt!) k\u00f6cheln lassen, hin und wieder umr\u00fchren. Dann den Portwein zugiessen und mischen und nochmals 90 Minuten k\u00f6cheln lassen. Jetzt ist die Fl\u00fcssigkeit mindestens zu einem Drittel eingekocht und genauso muss es sein.<br \/>Die Zwiebeln in die heiss ausgewaschenen Gl\u00e4ser f\u00fcllen, mit der Fl\u00fcssigkeit auff\u00fcllen und gut verschliessen.<br \/>Die Zwiebeln lassen sich so 1 Jahr lang halten.<br \/>Man serviert diese s\u00fcss-sauren Zwiebeln zu Braten, Steak, Wildgerichten, Grillwaren, K\u00e4se und Wurst, Fisch, Pate, Vorspeisen, oder einfach als Fingerfood auf Brot St\u00fccken, Crostini, Bruschetta.<br \/>Man kann es kalt servieren, oder man kann es aufw\u00e4rmen und nochmals solange braten, bis es fast knusprig ist, so passt es gut als Crostata.<br \/>Ihr seht, es kann fast zu allem serviert werden!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For 3 Jars:<\/em><br \/><em>1.5 kg white Onions<\/em><br \/><em>500 ml Red Wine<\/em><br \/><em>165 ml Red Wine Vinegar<\/em><br \/><em>125 g Butter<\/em><br \/><em>250 g brown Sugar<\/em><br \/><em>Salt and Pepper<\/em><br \/><em>Some Rosemary and Thyme<\/em><br \/><em>150 ml Port Wine<\/em><\/p>\n<p style=\"text-align: center;\"><em>Cut the onions in half and then into fine slices. Melt the butter in a deep saucepan and fry the onions until translucent. Add the brown sugar and mix, let it melt briefly. Add the red wine and vinegar, season with salt and pepper, some rosemary and thyme. Now let everything simmer on low heat for 2 hours (not covered!), stirring from time to time. Then add the port and mix and simmer for another 90 minutes. Now the liquid is at least one-third cooked down and that&#8217;s the way it should be.<\/em><br \/><em>Pour the onions into the hot washed jars, fill with the liquid and seal tightly.<\/em><br \/><em>The onions can be kept like this for 1 year.<\/em><br \/><em>You can serve these sweet and sour onions with roast meat, steak, game, grilled meat, cheese and sausage, fish, pate, appetizers, or simply as finger food on pieces of bread, crostini, bruschetta.<\/em><br \/><em>Serve it cold, or you can heat it up and fry it again until it is almost crispy, so it fits well as a crostata.<\/em><br \/><em>You see, it can be served with almost anything!<\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/zwi1-683x1024.jpg\" alt=\"zwiebeln\" class=\"wp-image-14063\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/zwi3-1024x683.jpg\" alt=\"zwiebeln\" class=\"wp-image-14064\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/zwi6-1024x797.jpg\" alt=\"kochen\" class=\"wp-image-14065\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/zwi7-1024x683.jpg\" alt=\"gekocht\" class=\"wp-image-14066\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/zwi11-683x1024.jpg\" alt=\"confit\" class=\"wp-image-14067\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/zwi15-1024x809.jpg\" alt=\"Zwiebel Confit\" class=\"wp-image-14068\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/zwi13-1024x683.jpg\" alt=\"Zwiebel Confit\" class=\"wp-image-14069\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/zwi16-1024x984.jpg\" alt=\"Zwiebel Confit\" class=\"wp-image-14070\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Traditionell bezieht sich der Begriff Confit (Zwiebel Confit) auf jede Art von konservierten Lebensmitteln, egal ob Fleisch, Obst oder Gem\u00fcse. Die Konservierung&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161741,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[97,318,22,243,361,99,62,23,154,100],"tags":[319,26,27,105],"class_list":{"0":"post-15082","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-alcohol","8":"category-pickles","9":"category-vegetables","10":"category-gifts-from-the-kitchen","11":"category-glutenfrei","12":"category-herbs","13":"category-sauce","14":"category-vegetarisch","15":"category-pantry","16":"category-onion","17":"tag-pickles","18":"tag-gemuse","19":"tag-vegetarisch","20":"tag-zwiebel","21":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Zwiebel Confit\u2013 Onion Confit - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/06\/03\/zwiebel-confit\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zwiebel Confit\u2013 Onion Confit\" \/>\n<meta property=\"og:description\" content=\"Traditionell bezieht sich der Begriff Confit (Zwiebel Confit) auf jede Art von konservierten Lebensmitteln, egal ob Fleisch, Obst oder Gem\u00fcse. 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