Onion Confit
Onion confit is a delicious condiment served many ways such as atop pizza, a slice of baguette, accompaniement with cheese, pates and foie gras, lamb, and in my case I served it in the classical way with my Orange Glazed Duck.
Here’s what you’ll need:
500g red onion, peeled, halfed and finely sliced
200ml white wine
2 tablespoons of olive oil
1 teaspoon balsamic vinegar
2 tablespoons fresh thyme leaves
1 teaspoon salt
1 teaspoon pepper
pinch of cinnamon
1 cube of sugar
Heat the olive oil in a deep large skillet
add the onions, salt, pepper, pinch of cinnamon
and 1 small cube of sugar
Stir and let cook on medium-low heat for about 20 minutes, stirring occasionally.
In the meantime, measure 200ml of white wine and also pour yourself a glass 
Add the balsamic vinegar and wine and allow to cook off and reduce. You want the onions to be very tender but not brown or burnt. A burnt onion will yield a bitter confit.
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An amazing recipe, and Onion Confit is so versatile, I serve it with pork tenderloin, and have also added it to an Italian sausage risotto on occasion, its use is only limited by your imagination!
I love onion confit – but have never made it. Thanks for the recipe, I’m going to give it a try. Looks great!
That looks looovely. I tried making an onion confit before but it was bland and greasy
This looks simply delice. Onions being my favourite veg, I will be making this loads! Merci! x
This sounds so good – I bet it could go wih just about anything! I personally love caramelized onions on pizza.