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Onion Confit

Onion Confit

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Rating (5.0000)
  • Prep Time:
  • Cook Time:
  • Difficulty: medium
  • Serves: 4

Description

Final cookdown takes at least 45mins, up to 2hrs depending on size of pan/pot and level of heat. Alternatives to stovetop cooking: in oven at low or slowcooker overnight.

Keep in fridge - it never lasts long enough to go bad!

Serving suggestions:
ripe camembert or brie on bread
pan fried pork chops
roasted potatoes or sweet potatoes
stir in stilton cheese and serve with pasta or use as simple tart filling

Ingredients

1kg White onions
2 tbsp Olive oil
2 tbsp Butter
2 Bay leaves
1 sprig Thyme
white wine (optional)
veal/beef stock demi-glace (optional)
2 tbsp Balsamic vinegar

Preparation

Peel onions, quarter (or halve if small) and slice
Heat olive oil and butter in large saute pan or dutch oven
Lower heat to medium, and add onions
Stir on occasion and allow onions to sweat and caramelise
After onions have softened, deglaze with wine, stock or demi-glace
Add bay leaves and thyme
Turn heat to low, stir occasionally and cook till completely caramelised
Finish with balsamic vinegar

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Reviews

lovedenise
1/08/13

star_onstar_onstar_onstar_onstar_onlovedenise says:

cant wait to try!

Chuck1
1/08/13

star_onstar_onstar_onstar_onstar_onChuck1 says:

Made this yesterday, it's delicious!

yongfook
1/08/13

star_onstar_onstar_onstar_onstar_onyongfook says:

mmmmmmmmmmm

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