The more I cook, the more I appreciate a recipe that can morph into many forms. Take this onion confit (kon-FEE), for instance. You can serve it as an appetizer on toast points or crackers with a thick smear of soft cheese. It can sit atop grilled or roasted fish. It can also be stirred into a warm pot of pasta and veggies or greens. It’s a very versatile recipe, and I imagine there are many other ways to include it in your menu.
Another means for appreciation: confit refers to any type of food that is cooked slowly over a long period of time as a method of preservation. So, this yumminess can be stretched across recipes and time!
Ingredients
- 4 large onions, thinly sliced
- 4 tablespoons olive oil or unsalted butter
- Salt and pepper
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 2 cups red wine
- ¼ cup red wine vinegar
- ¼ cup champagne vinegar
Preparation
Warm the olive oil or brown the butter in a large pot. Add the onions and season with salt and pepper. Cover the pot and let it cook for 10 minutes, allowing the onions to soften. Stir in the sugar and cook, covered, for 5 minutes or until the sugar is slightly caramelized. Add the oregano, red wine, and vinegars. Allow the mixture to simmer, uncovered, for 1 to 1½ hours, until the liquid is cooked down and syrupy.
About this recipe
Makes about 2-4 cups, depending on how long you allow the onions to cook down.
