Confit Of Onions With Labneh Sauce

• 1/4 cup extra virgin olive oil
• 3 large onions, sliced in rings
• 2 teaspoons pomegranate concentrate (optional)
• 1/2 cup labneh (strained yogurt)
• 1/4 teaspoon ground coriander
• Salt and freshly ground pepper to taste
• 1 bunch fresh cilantro

1. Heat oil in nonstick frying pan, and add onions.
2. Reduce heat to low, and cook very slowly, adding a little water if necessary, until onions become golden brown.
3. This may take as long as 30 minutes.
4. The longer you cook, the more flavor in your confit.
5. Remove onions to a bowl, and add pomegranate concentrate if desired, mixing well.
6. Place labneh in another bowl.
7. Add coriander and salt and pepper to taste.
8. Place dollop of labneh on each latke, and top it with the confit of onions topped with a fresh sprig of cilantro.

extra virgin olive oil, onions, pomegranate concentrate, ground coriander, salt, fresh cilantro

Taken from cooking.nytimes.com/recipes/1131 (may not work)