Onion Confit

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


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.


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.


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.


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


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.


By Published On: March 16th, 201576 Comments on Onion Confit

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. johnnysenough hepburn January 6, 2013 at 12:30 PM - Reply

    Love the idea of cherry syrup, although I doubt I’ll be able to get that here. I’ve been meaning to do a red onion marmalade for the first time. Must get unto that.

    • chef mimi January 6, 2013 at 1:21 PM - Reply

      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!

  2. My French Heaven January 6, 2013 at 12:56 PM - Reply

    Beautiful Mimi! Great recipe for something that can be used with so many different dishes…

  3. chef mimi January 6, 2013 at 1:21 PM - Reply

    It was so good, and my family had a lot of fun sampling it with different cheeses!!!

  4. Sibella at bakingwithsibella.com January 6, 2013 at 4:39 PM - Reply

    Mmmm, looks super delicious!

  5. brulionman January 7, 2013 at 2:47 AM - Reply

    that will be my chalenge for today! :)

    • chef mimi January 7, 2013 at 9:24 AM - Reply

      Except, fortunately, this isn’t challenging! thanks for stopping by!!!

      • brulionman January 7, 2013 at 12:09 PM

        every visit in kitchen for me is adventure ;)
        couldn’t collect all neccessary ingrediens but I keep this recipe bookmarked so as soon as I’l have some wine and sweet gloopy juice (raspberry?) I be back :)

  6. Profiteroles & Ponytails January 7, 2013 at 5:24 AM - Reply

    I am addicted to carmelized onion chutney/confit. This looks amazing!

    • chef mimi January 7, 2013 at 9:23 AM - Reply

      I have to say, this recipe came out perfect. I wouldn’t change a thing. Love your girls! (I have two myself, but they’re adults now!)

  7. Sophie33 January 7, 2013 at 7:13 AM - Reply

    This is similar to the way I make it at home too! :) MMMMMM!

  8. annashortcakes January 8, 2013 at 9:25 AM - Reply

    MMMMM! Good idea! I have some lovely cheeses that will compliment this quite well.

  9. ChgoJohn January 8, 2013 at 3:35 PM - Reply

    I’ve got the onions. I’ve got the Fontina. Now I’ve got the recipe. Thanks. This looks so very good!

  10. Charlotte January 10, 2013 at 7:03 AM - Reply

    Yum, this would be perfect with foie gras. We make our own foie gras at home..but still buy the onion (or fig) confit. This is just the recipe I needed!

    • chef mimi January 10, 2013 at 9:00 AM - Reply

      here’s my foie gras https://chefmimiblog.com/2012/12/15/foie-gras/
      with apples but yes, the onion confit would be fabulous with it!!! thanks for the comment!!!

      • Charlotte January 10, 2013 at 9:31 AM

        Oh yeah, cooked foie gras! I eat it cold, in a terrine. It is a family recipe, with cognac, but I missed the opportunity at Xmas to do it with my dad, so it will be for next year! Applle? Right, why not! Definitely worth a try! I tried once foie gras with figs, was delicious.

  11. chef mimi January 10, 2013 at 9:33 AM - Reply

    aaahhhhh you mean pate! https://chefmimiblog.com/2012/12/19/pate/
    I love them both…

  12. a French girl "cuisine" October 6, 2013 at 8:12 AM - Reply

    I love onion confit. Usually I have some on a foie gras toast. Did think about goat cheese. This is a lovely idea.

  13. lulu March 16, 2015 at 9:05 AM - Reply

    You can bet I will be trying this. I’m with you when it comes to hors d’oeuvres made with cheese.

  14. Julie is HostessAtHeart March 16, 2015 at 10:24 AM - Reply

    I could eat this everyday, and I agree that I would be happy with an appetizer or a cheese platter for dinner!

  15. splendidrecipes March 16, 2015 at 11:38 AM - Reply

    Wow this looks great Mimi.

  16. love in the kitchen March 16, 2015 at 1:24 PM - Reply

    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!

  17. Caroline Taylor (@AllThatImEating) March 16, 2015 at 2:45 PM - Reply

    Cooking onions this way is my favourite, so good!

  18. Nazneen (@CoffeeCrumpets) March 16, 2015 at 3:34 PM - Reply

    Oh yum! Looks at that melted fontina! I do love good chutneys and in this case confit. Onions are some of my favourite and paired with cheese, I can see good things happening!

    • chef mimi March 17, 2015 at 7:49 AM - Reply

      Thank you Nazneed! I can plan my food around condiments!

  19. nancyc March 16, 2015 at 6:26 PM - Reply

    I’ve never had anything like this, but I think I would love it–it looks and sounds wonderful!

    • chef mimi March 17, 2015 at 7:49 AM - Reply

      Yeah, it’s a little different – it’s not a jam or a chutney. But it’s good!

  20. Karen March 16, 2015 at 6:42 PM - Reply

    Just look at that beautiful color on your onion confit, I know it has to be great with cheese and so many other things. Yummy!

  21. Shanna Koenigsdorf Ward March 16, 2015 at 6:47 PM - Reply

    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.

    • chef mimi March 17, 2015 at 7:51 AM - Reply

      Hahahahaha! I’ll have to look into Scottish ginger jam. And to think I spent a few weeks in Scotland and never came across it… damn

  22. memarose3 March 16, 2015 at 7:34 PM - Reply

    A woman after my own heart – I could live on appetizers – especially those involving cheese!

  23. Bam's Kitchen March 16, 2015 at 10:43 PM - Reply

    Oh how I miss cheese… I’m the lactose intolerant girl.. 😢But I can think of a million ways to use your delicious onion confit . Take care

    • chef mimi March 17, 2015 at 7:52 AM - Reply

      Oh I’m sorry. But you’re right – there are many different pairings for this confit!

  24. Amanda | What's Cooking March 17, 2015 at 12:03 AM - Reply

    What a wonderful recipe. Those onions!!!! Wow. And you and i have always been on the same page about cheese. I could eat it alone forever. Wonderful as always, Mimi.

    • chef mimi March 17, 2015 at 7:53 AM - Reply

      Cheese is just pretty marvelous stuff! I’m glad I’m not allergic to it. But I would also weigh less…

  25. cheergerm March 17, 2015 at 1:24 AM - Reply

    Mouth watering Chef M! Love confit onions and what a great little horses doover!

  26. Linda Duffin March 17, 2015 at 4:22 AM - Reply

    As opening paragraphs go, that one went straight to my heart (and my stomach). I too could live on cheese and the relish looks lovely.

    • chef mimi March 17, 2015 at 7:55 AM - Reply

      My kids are the same way. They’re always happy to come home to great hors d’oeuvres and wine! (they’re adults!)

  27. lemongrovecakediaries March 17, 2015 at 5:07 AM - Reply

    I too could live on hors d’oeuvres all year round. This looks delicious Mimi, this recipe ticks all the boxes for me. They only problem is I would eat too many…but that won’t stop me making them :)

    • chef mimi March 17, 2015 at 7:56 AM - Reply

      Definitely I have the same problem. Salamis and cheeses – I would certainly weigh less if I could eat responsibly!

  28. chefceaser March 17, 2015 at 9:45 AM - Reply

    Reblogged this on Chef Ceaser.

  29. safifer March 17, 2015 at 10:39 AM - Reply

    Have to make this–I love anything Allium–but especially onions!

  30. Elaine @ foodbod March 17, 2015 at 11:23 AM - Reply

    OMG! how lovely!!!

  31. colormusing March 17, 2015 at 12:09 PM - Reply

    May I just say… Yum! I recently made an apple and onion marmalade that sounds similar.

  32. anna @ annamayeveryday March 18, 2015 at 12:32 PM - Reply

    That looks just divine! I adore any kind of onion marmalade/chutney. That is the sort of thing that you start eating and then just can’t stop!

  33. StefanGourmet March 18, 2015 at 12:37 PM - Reply

    Very nice, Mimi. Interesting idea to add port. I sgree on dying happy eating lots of cheese, although I usually eat cheese at room temp (preferably with matching wine…)

    • chef mimi March 18, 2015 at 3:01 PM - Reply

      I like room temperature, warm, and melted cheeses!!! And of course with matching wines!!!

  34. Cynthia McCloud Woodman March 18, 2015 at 7:21 PM - Reply

    That onion confit would be delicious on so many things!

  35. 13 Spices March 20, 2015 at 9:00 AM - Reply

    Definitely making this! Outrageous:) Love the pics!

  36. wendy@chezchloe March 20, 2015 at 3:21 PM - Reply

    I could have jars of this in my pantry. Love it:)

    • chef mimi March 22, 2015 at 7:52 AM - Reply

      I’ve never “canned” it, but it does freeze well!!!

  37. lea September 20, 2022 at 2:18 PM - Reply

    Che buono, lo proverò!

    • Chef Mimi September 20, 2022 at 3:06 PM - Reply


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