Onion Confit

Onion confit is basically caramelized onions with a couple of additional ingredients. Don’t let its simplicity fool you – onion confit is a terrific addition to pizza, pasta, mashed potatoes, and curry.

Yield about 5 cups
Time 1 hour
  • mandoline (preferably) or knife
  • heavy-bottomed pan
  • wooden spoon
  • 2 T corn or canola oil
  • 6 c onions, thinly sliced (about 6 medium onion or 2 pounds)
  • 1 T sugar
  • 2 T red wine vinegar
  • 1 t salt
Directions Heat oil over medium heat, add onions, and cook about 30 minutes, until onions begin to caramelize. Add sugar and vinegar and fry another 30 minutes. Stir in salt and serve.
Notes Adapted from Didi Emmons’ Vegetarian Planet.

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