International / basics / Sauces & condiments
Onion Confit
Onion confit can be used to fill quiches or to stir-fry cabbage.
Ingredients
- thyme8 sprig
- parsley2 sprig
- bay leaf2 leaf
- black peppercorns1/2 tsp
- leek, optional
- water1/4 cup
- unsalted butter8 tbsp
- onion, large; Spanish or yellow onions work well3
- salt1 1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Wrap the bouquet garni ingredients in cheesecloth, and tie with kitchen twine.
Peel and cut the onions in 1-inch wedges, along the grain (look for the lines going from the root to the tip).
Warm the water in a stock pot big enough to fit all the onions.
Melt the butter in the water, and stir to emulsify. Add the onions and stir. Lower the heat to a gentle bubble—the onions should not brown at all.
Add the bouquet garni and cover the pot (a parchment lid works well to keep all the flavors in but let steam escape).
Cook for 2 hours until the onions are soft but not falling apart. If there's too much liquid, turn up the heat a bit near the end to evaporate it.
Remove the bouquet garni, and let cool to room temperature.
Use or store for up to a week in the refrigerator. Drain the liquid before using (it's delicious—you can use it separately).
Region evidence: no stated origin (basic dish)
