David Tanis's Onion Confit

Name: David Tanis's Onion Confit
Total time: 1 h
Yield: 4 cups
Cuisine: french
Ingredients: 3 pounds medium onions; 6 tablespoons butter, duck fat or lard; 2 teaspoons sugar; Salt and pepper; 2 bay leaves; A few fresh thyme sprigs; Pinch of cayenne; 2 tablespoons white wine vinegar or red wine vinegar; 1/2 cup dry white or red wine

By David Tanis

Total Time: 1 hour
Rating: 4(89)
Notes: Read community notes

The French word “confit” usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically duck, goose or pork. When stored and cooled in earthenware crocks, a layer of fat on top kept the food from spoiling by sealing out air. Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect. Sometimes called onion marmalade, a spoonful or two makes a perfect accompaniment to roasted meats. It may also be used to make onion tarts or pizzas, or as a “bed” for baked fish. The mixture will last for a week or so, refrigerated. To use, reheat gently over low heat.

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Ingredients

Yield:4 cups

3pounds medium onions
6tablespoons butter, duck fat or lard
2teaspoons sugar
Salt and pepper
2bay leaves
A few fresh thyme sprigs
Pinch of cayenne
2tablespoons white wine vinegar or red wine vinegar
½cup dry white or red wine

Ingredient Substitution Guide

Preparation

Step 1
Cut onions in half from top to bottom (not crosswise). With a paring knife, peel each onion half. Lay each onion half flat side down. Holding the knife at a slight angle, cut away and discard the hard root end. Using a sharp knife, cut into ¼-inch half-moons.
Step 2
Put a large heavy-bottomed pot, preferably enameled cast iron, over medium-high heat. Melt butter, then add all the sliced onions and stir to coat. Sprinkle with sugar and season generously with salt and pepper. Continue stirring until onions begin to wilt and soften, without browning, about 5 to 8 minutes.
Step 3
Add bay leaves, thyme, cayenne, vinegar and wine. Reduce heat to medium and continue to cook, stirring occasionally, until onion mixture is quite soft and most of the liquid has evaporated, about 30 minutes. Taste and adjust seasoning. Remove and discard bay leaves and thyme. Serve warm.

Ratings

4 out of 5

89 user ratings

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Cooking Notes

DNcgo6 years ago

To make it easier, I used a slow cooker. Simply placed all onions in cooker with triple the amount oh herbs tied in a bundle. All other ingredients were warmed in a pan (to melt the duck fat) and simply poured over the onions. Cooked with lid on for 8 hours on low. Stirred the contents every two hours. Raised temperature to high, took off the lid and cooked for one additional hour to evaporate any remaining liquid. Results were superb, evenly deep golden brown and savory.

Tessa1 year ago

Wonderful flavor. Well balanced with the heat, fat, and agrodolce sweet sour note….it was just right. I added various peppers from the garden and they did beautifully with the onion. This confit would go with most anything!

vosne3 years ago

wondering if omitting the sugar would be a big loss?

DNcgo6 years ago

Private notes are only visible to you.