Va va voom onion confit
Let me introduce you to another one of my superstar food accessories. Dramatically dark and shiny, richly sticky, intensely sweet with a touch of sourness, pure luxury in a jar, Mesdames et Messieurs, the onion confit! Make it on Sunday and work its magic throughout the week on cheese, charcuterie, pork, lamb, bread, rice, soups or fish. Only share if really, absolutely, truly necessary.

Va va voom onion confit

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Recipe by: my own adaption of recipe found on French blog a couple of years ago PĂ©chĂ© de gourmandise
Busy:10 min, Total prep time: 55 min
Serves: Makes many servings 
Cut the onions in half and slice each half finely.

Heat the olive oil in a non-stick frying pan on medium-low heat and add the onions.

When the onions become translucent (but not browned), add the sugar, wine and vinegar and a bit of salt and pepper. Simmer on low heat until all the liquids have evaporated and the onions start caramelizing. This should take about 30 minutes.

Cook for another 10-15 minutes on low heat.

When ready, transfer to a jar and allow to cool. Keep in the fridge with an airtight lid and sprinkle on all things edible!

Cut the onions in half and slice each half finely.

Heat the olive oil in a non-stick frying pan on medium-low heat and add the onions.

When the onions become translucent (but not browned), add the sugar, wine and vinegar and a bit of salt and pepper. Simmer on low heat until all the liquids have evaporated and the onions start caramelizing. This should take about 30 minutes.

Cook for another 10-15 minutes on low heat.

When ready, transfer to a jar and allow to cool. Keep in the fridge with an airtight lid and sprinkle on all things edible!

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Rating: 4.5/5 (4 votes cast)
Va va voom onion confit, 4.5 out of 5 based on 4 ratings
The hardest bit of this recipe is the onion chopping, not because it is difficut but because it is so unforgiving to the eyes! l To retard the apparititon of irritant fumes, freeze the onions for 10 minutes before cutting. Chop as quickly as possible next to an open window and with a sharp knife. As soon as you have cut one half, move the onion chunks to a bowl away from you and rinse both knife and chopping board. If you don’t mind the silliness factor, wear your swimming goggles!
Ingredients

3 tablespoons olive oil
3 large (500 g) yellow onions
60 g sugar
4 tablespoons balsamic vinegar
20 cl red wine

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