Onion Confit

74 Comments

I could live on hors d’oeuvres year round, and most of them would involve cheese. Actually, if I’m being honest, they could be only cheese platters, and I would die happy.

It doesn’t matter if the weather is warming up outside, to me there’s nothing much better than warm, melted cheese. It doesn’t have to be snowing outside for me to bake a brie. I guess the only exceptions are fondue and raclette, which I do limit to the cold months, but only because the meals end up lasting so long and being so heavy.

When when I do prepare a baked brie, or some kind of hot cheese canapes, I sometimes pair the cheese with a fig jam, a strawberry chutney, or a citus curd. Of course, that depends on the kind of cheese, but this following recipe for onion confit would go with everything from goat to cow cheeses, soft to hard cheeses, melted or not!

The onion confit is also a good condiment to serve with chicken, duck, pork, and grilled sausages. It would be really lovely served with a beautifully seared lobe of foie gras, alongside pate, or as a condiment in a sandwich of short ribs and brie. It’s really versatile.

Onion confit is sort of like a chutney, in that the onions are sweetened slightly. But because the onions are cooked in olive oil, and not caramelized, I’m calling it a confit. I hope you enjoy it!

Onion Confit

1/4 cup olive oil
2 onions, thinly sliced
3 tablespoons sugar
1/2 teaspoon salt
3/4 cup red wine
3 tablespoons balsamic vinegar
1 tablespoon cherry syrup or ruby port

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In a small saucepan, add the olive oil and heat it over medium heat. Add the onions, sugar, and salt and stir well. Cover the saucepan and turn the burner to the lowest setting. Cook the onions for 30 minutes.

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Meanwhile, in a small bowl, place the red wine, balsamic vinegar, and the cherry syrup or port. The cherry syrup is fruity, the port adds flavor but also a subtle alcoholic component. You can play with just about any ingredient like grenadine, pomegranate juice, or maple syrup, adjusting amounts accordingly.

Pour this mixture into the onions, and cook, simmering the onions, for about 30 minutes, uncovered, stirring occasionally. The onions will end up a nice oily, sticky mess.

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Cool the mixture completely, then place in a sterile jar. This recipe makes about 2 cups of confit. It can easily be doubled or tripled.

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I am guessing that this onion confit would freeze successfully, but that’s if there’s any left. It’s really that good.

confit

Onion confit topped on warm goat cheese, in the photo above, and on melted Fontina, in the photo below. It’s way better tasting than what it looks like, trust me.

confit2

note: this post was originally published 2 years ago.

74 thoughts on “Onion Confit

    • I found the cherry syrup at a gourmet food shop and grabbed it. I’ve actually used it quite a bit for various things. But grenadine or POM would work – it has to be something sweetish, but you adjust accordingly, of course!

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  1. I think I could live on a diet of foods beginning with the letter C. Cheese, chocolate, canapes, cherries, chutney, citrus curd, cake (carrot cake especially), confit… etc. Your onion confit looks delicious Mimi!

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  2. Madame Chef. I love reading your posts. We have such similar tastes, especially when it comes to appetizers and all things cheese. Lovely ideas for pairing cheeses. Stellar to pair the onions (which I’ll make this week) with creamy goat cheese. Yes. Yes. Yes. You are so right on fig jam and cheeses… Scottish ginger jam is also spicy, sweet and so nice with blue, goat or creamy, rich cheeses. Of course, these onions and a nice epoisse… send me to the moon. :-) Thank you for sharing. Now, to buy more onions. I actually have two at the moment, just enough for the recipes; whew.

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