Onion Confit
Ingredients
- 500 gOnion (thinly sliced)
- 30 gSalted butter
- 1 tbspExtra virgin olive oil
- 2 tbspBrown sugar
- 50 mlRed wine vinegar
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A melting, glossy onion compote with a deep mahogany color. The balance between caramelized sugar and vinegar acidity wakes up the palate.
- 1
Peel and slice the onions thinly and regularly. Even slicing ensures uniform cooking.
- 2
In a sauté pan, melt the salted butter with olive oil. When it foams, add the onions. Let them sweat over low heat until they become translucent without browning.
- 3
Sprinkle brown sugar over the onions. Slightly increase the heat and stir regularly. The onions should turn golden then brown, as juices start to stick to the bottom.
- 4
Deglaze with red wine vinegar, scraping the bottom well with a wooden spatula. Lower heat to minimum and reduce until liquid is fully absorbed. Season with sea salt and pepper.
Frequently asked questions
How do you get this dish right?
- Patience is key: heat that is too high will burn the sugar and make the confit bitter.
- If onions brown too quickly, add a tablespoon of water to slow down the cooking.
How long does this dish keep?
Can be stored for 1 week in the refrigerator in an airtight jar.
