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Fried Goat Cheese with Onion Confit

Fried goat cheese with onion confit is a gorgeous combination of flavors–salty, crispy goat cheese and sweet, tangy, confit onions. Saffron, bay leaves, garlic, and white wine just make it that much more exquisitely irresistible.

A white plate with a serving of fried goat cheese and onion confit.

An outstanding tapa—one of my favorites from the new generation of tapas.–Penelope Casas


Confit means, literally, to preserve. In this case, it’s preserving food by cooking it in oil. Covering food in oil sounds a lot like deep-frying, right? Absolutely–except, in this case, the difference is the temperature. Confit food is cooked at about 200ºF (or less) instead of the high temps of deep-frying. This technique is an all-star of the low and slow movement.

Oil is inhospitable to bacteria, which made it an excellent way to preserve food in the past. But the technique has hung on because it makes food taste incredible. Melt in your mouth incredible. Confit onions or garlic, refrigerated and covered in oil, will last for up to 6 months. Besides that, they taste superb and the leftover oil is amazing for drizzling and dipping.

Fried Goat Cheese with Onion Confit

A white plate with a serving of fried goat cheese and onion confit.

The sweetness of the slowly stewed onions is the perfect foil for goat cheese and its crunchy coating. Serve with crusty bread to soak up the confit oil, too.

Penelope Casas

Prep 30 mins

Cook 40 mins

Total 1 hr 10 mins



4 to 8 servings

113 kcal

5 / 3 votes

For the onion confit

For the fried goat cheese

Make the onion confit

  • Put the oil, onions, garlic, saffron, and bay leaf in a shallow sauté pan. Heat over the lowest possible heat until the mixture begins to sizzle. Cover and cook for 40 minutes. Season well with salt and pepper, add wine and cook until evaporated. (This part may be prepared ahead.)

Make the fried goat cheese

Serving: 1portionCalories: 113kcal (6%)Carbohydrates: 8g (3%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mg (14%)Sodium: 19mg (1%)Potassium: 134mg (4%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 63IU (1%)Vitamin C: 6mg (7%)Calcium: 27mg (3%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published April 16, 2007


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