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Onion Confit
Confit is a posh name for something you cook the heck out of until it ends up looking like jam. Or marmalade. Nah, seriously, it’s a way of preserving foods by cooking it in (its own) fat. This can be meat, poultry, vegetables or fruit. It usually ends up looking like jam.
It’s been a while since my last good onion recipe—admit my Mezgaldi was a pretty darn good recipe—and it was time for a new one. That, and I needed something to liven up the pork chops I planned on grilling for dinner.
Then it hit me: onion confit! It’s what my grandmother used to make when I was too young to fully appreciate the wonder named onion. The woman made confit out of everything and I wish to God some of those recipes had been preserved after she passed away.
But they weren’t. And so I made my version. Who knows, it might become a family tradition that my grandchildren will continue to make even after I’m long gone. A girl can dream, right?
Ingredients:
3 onions
3 tbsp oil
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
1/2 cup beef bouillon
2 tsp sugar
rosemary
parsley
thyme
pepper
salt
Directions:
Peel and slice the onions in half-rings. I’m sure red onions would be wonderful for this as well, but I haven’t tried it yet. When using sweet onions omit the sugar!
Heat the oil until it slides across the pan easily but don’t let it get too hot!
Add the onions.
Reduce the heat to medium-low. Stir to make sure all onions are coated with oil.
Season with a little salt and pepper.
And cook the onions until they are super soft while stirring occasionally.
It should take about 30 minutes. The onions need to be soft, not brown! Browning them might make them taste bitter and we don’t want that.
Next, add the sugar, white wine vinegar, balsamic vinegar and beef stock. Stir well.
I ran out of fresh rosemary so I used dried, just a pinch. And an equal amount of dried parsley.
Continue to cook the onions (stir occasionally) until the liquid is all gone, probably another 30 minutes.
In the end the onions are golden brown and all yummy.
This is SO good. Eat them on top of your pork chops or steak. Use them to liven up pizzas or Panini’s. Or simply grab a fork and dig in.
| Onion Confit | |
| Ingredients |
3 tbsp oil 1 tbsp white wine vinegar 1 tbsp balsamic vinegar 1/2 cup beef bouillon 2 tsp sugar rosemary parsley thyme pepper salt |
| Directions |
Cook the onions until they are super soft while stirring occasionally. This will take about 30 minutes. The onions need to be soft, not brown! Add the sugar, white wine vinegar, balsamic vinegar, beef stock, rosemary and parsley. Stir well. Continue to cook the onions (stir occasionally) until the liquid is all gone, probably another 30 minutes. Until golden brown. |
| Meal type: | condiment |
| Servings: | 2 portions |
| Copyright: | © kayotickitchen.com |
19 Comments »
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I’m an onion freak. I just love the stuff so this is right up my alley. I have tried many versions of onion confit or onion marmalade myself and I have a trusted recipe tucked away in my desk drawer. Yours sounds (and looks) fantastic as well! Perhaps it will become your family’s tradition! :)
Magda
Yum! I love onions any way you serve them, so this is already a winner in my book. I can think of dozens of ways to use it. With meats, with roasted veggies or just as a bruschetta topping. Can’t wait to give it a try.
Slow cooked onions are fantastic.
My BBQ pork steaks are marinaded in lots of sliced onions and garlic, soy sauce, olive oil, pepper, sechuan pepper, smoked paprika and herbs over night. I then separate the onions from the meat, pack them in foil and cook them on a low heat bit of the BBQ (while the meat gets basted with the liquid). The onions/garlic are already quite soft because they’ve been sitting in the marinade for so long so don’t need long to cook. They are always a huge favourite, at least with onion fans.
I love onions! This sounds wonderful and easy!
If I don’t have onions in my kitchen, I FREAK OUT. =) I almost did last week, but after scavenging I found one huge onion in the very back of my fridge . . . and breathed a sigh of relief.
I’ll be trying this!
this works as a side dish,right?
@ Peachkins:
No, it’s not really meant as a side dish. It’s more of a condiment.
If this is a condiment and not a side dish, what do you put it on?
@ Katrina:
Steak, pork chops, pizza, grilled chicken etc. The way you’d eat caramelized onions as well.
Like you, I prefer savory foods over sweets! And this is a perfect condiment/side dish for me! Thanks Kay.
Wow wat ziet alles op je site er heerlijk uit :)
Ik wou dat ik zo lekker kon koken en vooral zo’n mooie foto’s kon maken, ben je prof?
Inge
I would so start with getting a fork and just eating the bowl… It looks delicious. I have not gotten around to making any confit myself but I have tasted some really good ones and your clear instructions might make me have to create some myself!
@Inge:
Nee hoor, dit is een uit de hand gelopen hobby :)
Great idea, we usually just cook down the onions but adding more fab ingredients is an perfect idea.
i LOVE cooked onions. hehehe it’s like candy to me. thanks for this recipe.
Oh, this looks so good. I love cooked onions. So yummy!
Call me strange, but I’d love these over a big bowl of buttery, creamy mashed potatoes!
Just made this – it is absolutely delish – I might have to make another batch in a minute!
I just made onion confit for the first time and think I’m in love. I like the rosemary you’ve included in yours. Very nice!