Fried Chèvre with Onion Confit Tapa
Fried Chèvre with Onion Confit is an elegant addition to a party. Use the Jump to Recipe button located at the top of the blog post to get right to my recipe.
This delicious dish is a meal unto itself, part of a multi-course tapas menu or an item on a buffet. Tangy, crisp rounds of fried chèvre pair with a sweet and creamy onion confit in a delightful combination. The elements can be prepared ahead of time and kept warm until ready to serve.
I suggest that you pair it with a crisp white bubbly or red blend wine. I highly recommend two California wines: Penelope Breathless California Brut NV or Rick Boyer Santa Barbara Bonsai Blend 2018. Both wines are available from nakedwines.com.
Calling all Chèvre!
There is an assumption that all goat cheese is chèvre. Many types of cheese are made from goat’s milk. Many are combinations of goat’s milk and cow’s or sheep’s milk. Chèvre refers to a cheese made in a specific way with only goat’s milk.
France is famous for its cheese. It is the top producer of pure goat cheeses in the world. The French take their chèvre so seriously that fourteen goat cheeses have the PDO label (Product Designation of Origin) that ensures the chèvre has been made with local milk from a strictly designated geographical area using traditional production techniques. The cheese has become known worldwide. The commonly accepted name for cheese made to the French standard is chèvre.
Confit is a classic French cooking technique
Confit is a classic French cooking technique of preserving food by slowly cooking it in an a oil or liquid. Meat, fish or vegetables poached in oil become rich, meltingly tender and incredibly tasty. Fruit confit is fruit candied by cooking in syrup. Onion confit is not a true confit. It is a French condiment that has the qualities of a confit.
A jam worth weeping over
Onion confit is basically a jam. Sliced onions slowly and gently cook over a low heat to a sweet, creamy consistency. The process takes 2-3 hours. As the onions cook, the sugar present in the flesh caramelizes. I like to add a small amount of sugar toward the end of the cooking to help the onions brown and to boost the flavor. Seasoning with salt, herbs, sugar and vinegar produces a sweet-and-sour confit that goes well with meat. Onion confit is the base for the classic French dishes Soupe à l’Onion Gratinée (French Onion Soup), and Pissaladière (Provence style pizza with confit and black olives). To make this amazing condiment you’ll have to plan ahead and allow time for the long cooking process. The confit can keep in the refrigerator for a week. It’s delicious served hot or cold.
Onions are notorious for making you weep when cutting them. Unstable chemicals in the flesh are the culprit. The chemicals release into the air and make contact with your eyes. Your lachrymal glands become irritated and produce tears. There are many techniques and myths of how to avoid this. I’ve tried them all and couldn’t swear by any. Shedding a few tears to eat a delicious onion confit is well worth it!
Serve it up!
Fried Chèvre with Onion Confit is a treat you won’t want to miss.
Fried Chèvre with Onion Confit Tapa
Equipment
- large skillet or pot
- 4 quart sauce pan
- hot oil thermometer
- large slotted spoon or spider (long handled spoon with a basket)
- large plate or wire tray with paper towel
Ingredients
Fried Chrève
- 10 oz goat cheese log, firm texture
- 1 cup dried bread crumbs
- 1 cup panko
- 1 egg
- 1-2 cups high heat cooking oil canola, grape seed, vegetable
Onion Confit
- 4-6 large white or brown onion
- ¼ cup white sugar
Instructions
Onion Confit 2-3 hours prior to serving – can be made ahead and reheated.
- Peel and slice the onions. Place into a large skillet or pot.
- Cook over a low flame until the onions begin to caramelize – about 2 hours. Stir often and check that they are not burning.
- Add the sugar and continue cooking for about 1 hour until the onions are soft and creamy in texture.
- Remove from the heat. The confit can be stored for up to a week. It is delicious hot or cold. Reheat slowly on the stovetop over a low setting or in the microwave.
Fried Chrève
- In a bowl, combine the bread crumbs and panko.
- Crack the egg open and place it into a separate bowl. Whisk to combine the yolk and white.
- Place oil into the saucepan and heat until it reaches 360°F. There should be enough oil in the pan to immerse the breaded slices of cheese, at least one inch. The pan should be deep enough to leave room for the oil to bubble and rise when the cheese is added.
- Starting with the egg followed by the breadcrumb mix, carefully dredge the cheese until it is covered with breadcrumbs. If necessary, repeat the procedure until the slice is thoroughly covered.
- In small batches, place cheese into the oil and cook until it is golden brown, about 1-2 minutes. The oil temperature will drop when the food is added, so adjust the temperature higher to bring the oil back to 360°F. Watch the heat carefully and adjust up or down as needed. You don't want to burn the breading before the cheese has a chance to soften. Turn the cheese in the oil to get an even color.
- Remove the cheese and place on a wire rack or paper towel to drain. The fried cheese can be kept in a warm 200°F oven for up to 30 minutes.
Notes
