Confit Of Onions With Labneh Sauce

Ingredients

• ¼ cup extra virgin olive oil
• 3 large onions, sliced in rings
• 2 teaspoons pomegranate concentrate (optional)
• ½ cup labneh (strained yogurt)
• ¼ teaspoon ground coriander
• Salt and freshly ground pepper to taste
• 1 bunch fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    396 calories; 31 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 8 grams protein; 9 milligrams cholesterol; 52 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Preparation

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.
2. Remove onions to a bowl, and add pomegranate concentrate if desired, mixing well.
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.