Onion Confit

A melting, glossy onion compote with a deep mahogany color. The balance between caramelized sugar and vinegar acidity wakes up the palate.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 171
• Protein: 2 g
• Carbs: 19 g
• Fat: 10 g

Ingredients

• 500 g Onion ( thinly sliced )
• 30 g Salted butter
• 1 tbsp Extra virgin olive oil
• 2 tbsp Brown sugar
• 50 ml Red wine vinegar
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Slicing the onions

   Peel and slice the onions thinly and regularly. Even slicing ensures uniform cooking.

2. Sweating the onions

   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. Caramelization

   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. Deglazing and simmering

   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.

Chef's tips

• 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.

Storage

Can be stored for 1 week in the refrigerator in an airtight jar.