Onion confit is a versatile and flavorful condiment made from slowly caramelized onions. It can be used to add a sweet and savory depth of flavor to a variety of dishes, from sandwiches and burgers to pizzas and pasta. Onion confit is also a great way to use up leftover onions and add a touch of elegance to your meals. In this article, we'll explore some of the best recipes for making onion confit, providing step-by-step instructions and helpful tips to ensure you create the perfect condiment.
Here are our top 12 tried and tested recipes!
DAVID TANIS'S ONION CONFIT
The French word "confit" usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically duck, goose or pork. When stored and cooled in earthenware crocks, a layer of fat on top kept the food from spoiling by sealing out air. Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect. Sometimes called onion marmalade, a spoonful or two makes a perfect accompaniment to roasted meats. It may also be used to make onion tarts or pizzas, or as a "bed" for baked fish. The mixture will last for a week or so, refrigerated. To use, reheat gently over low heat.
Provided by David Tanis
Categories condiments, appetizer
Time 1h
Yield 4 cups
Number Of Ingredients 9
Steps:
- Cut onions in half from top to bottom (not crosswise). With a paring knife, peel each onion half. Lay each onion half flat side down. Holding the knife at a slight angle, cut away and discard the hard root end. Using a sharp knife, cut into 1/4-inch half-moons.
- Put a large heavy-bottomed pot, preferably enameled cast iron, over medium-high heat. Melt butter, then add all the sliced onions and stir to coat. Sprinkle with sugar and season generously with salt and pepper. Continue stirring until onions begin to wilt and soften, without browning, about 5 to 8 minutes.
- Add bay leaves, thyme, cayenne, vinegar and wine. Reduce heat to medium and continue to cook, stirring occasionally, until onion mixture is quite soft and most of the liquid has evaporated, about 30 minutes. Taste and adjust seasoning. Remove and discard bay leaves and thyme. Serve warm.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 623 milligrams, Sugar 11 grams, TransFat 0 grams
ONION CONFIT
Onion confit is both one of the easiest and most sophisticated condiments you will ever make.
Provided by Alexandra Shytsman
Categories Condiment
Yield About 1½ cups
Number Of Ingredients 7
Steps:
- Add butter and olive oil to a large skillet and heat over a low flame. Add onions and salt and cook, stirring occasionally, until softened and translucent, 15-20 minutes. If onions begin to dry out, add a tablespoon of water.
- Add sugar, stir to dissolve, and add vinegar and caraway seeds (if using). Continue cooking over low heat, stirring occasionally, until onions are pasty and caramelized, about 15 min.
- Onion confit can be stored in the fridge in an airtight container for up to one week.
CONFIT ONION
Confit onion, or as the French know it, Confit d'oignon is a simple but very tasty condiment made almost entirely from onions. It's perfect for serving with cheese but it is extremely versatile.
Provided by Kerri McConnel
Categories Cook With Me
Time 2h
Number Of Ingredients 7
Steps:
- Finely slice the onions, and in a medium saucepan, sweat them on a low heat in butter for approximately 20 minutes, stirring occasionally.
- Season with salt and pepper, and then add the sugar and continue cooking for 10 minutes until caramelized.
- Add the white wine and vinegar, sprinkle with thyme and stir.
- Simmer for 1 hour over low heat, stirring every 10 minutes.
Nutrition Facts : Calories 39 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 24 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
QUICK ONION CONFIT
Sweet and tart caramelized onions seasoned with herbs and balsamic vinegar make a terrific quick onion confit recipe. Spread it on bread or serve over steak and potatoes. French confit with onions.
Provided by Rebecca Franklin
Categories Ingredient Condiment
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Melt the butter in a large skillet over medium heat. Add the onions and demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden.
- Sprinkle with salt, pepper, and thyme. Stir the mixture and transfer the skillet to the preheated oven.
- Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are a medium gold throughout.
- Add the vinegar during the last 5 minutes of cooking.
- Remove from oven, cool the onions in the pan until they reach room temperature, and then serve.
Nutrition Facts : Calories 41 kcal, Carbohydrate 6 g, Cholesterol 5 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 61 mg, Sugar 3 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g
CRANBERRY, ONION, AND APRICOT CONFIT
Yield Makes about 3 1/2 cups
Number Of Ingredients 9
Steps:
- In a skillet cook the onions and the sugar in the butter over moderate heat, stirring, until the onions are pale golden, add the garlic, and cook the mixture, stirring, for 1 minute. Stir in the vinegar, the water, the cranberries, and the salt and cook the mixture, stirring, for 10 to 15 minutes, or until the berries have burst and are softened. Stir in the apricots and cook the confit for 1 minute. The confit keeps, covered and chilled, for 2 weeks. Serve the confit warm or at room temperature.
GARLIC CONFIT
Confit is a method that preserves food in oil and was used before the invention of refrigeration. Use the garlic cloves in mashed potatoes, pasta, garlic bread, or as a quick way to season steamed veggies. Look for bulbs that have cloves that are tight and the skin should have a purple hue. I've used thyme but feel free to use your favorite fresh herbs.
Provided by Bren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 2h35m
Yield 20
Number Of Ingredients 3
Steps:
- Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
- Pour oil into a very small pot; add garlic cloves and thyme.
- Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
- Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.
Nutrition Facts : Calories 84 calories, Carbohydrate 1.9 g, Fat 8.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 1 mg, Sugar 0.1 g
ONION CONFIT
Number Of Ingredients 9
Steps:
- Cut onions into 2, then dice thinly. Sweat onions in a little sunflower oil until translucent and tender. Medium heat Add the sugar and balsamic vinegar and caramelize until onions are brown. Monitor simmering and turning occasionally for about 10 minutes. Medium-low heat. Add to Porto, cloves, nutmeg, thyme. Season with salt. Continue cooking over Medium-low heat, stirring occasionally until there is no more liquid (35A about 45 min). Remove the cloves and either put in the fridge to enjoy it quickly, or can them. Canned confit can be preserved for several months.
ONION AND SHALLOT CONFIT
Slow-cooking onions in olive oil brings out their sweetness, which is offset by the acidity of the tomatoes and vinegar. This confit is wonderful with grilled meats. You'll want to keep some on hand all summer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h45m
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees. Heat oil in a small Dutch oven or other heavy 3-quart pot over medium-high heat. Add shallots and onions, tossing to coat, then bring to a simmer. Add tomatoes, oregano, rosemary, 1 tablespoon salt, and a pinch of red-pepper flakes. Cover, and transfer to oven.
- Bake until onions are very tender, about 2 1/4 hours. Uncover, and bake until onions are slightly golden around edges, about 15 minutes more. Stir in vinegar, and let shallots and onions cool slightly in oil. Before serving, discard herb sprigs. Serve warm or at room temperature.
RED ONION CONFIT
Make and share this Red Onion Confit recipe from Food.com.
Provided by Outta Here
Categories Onions
Time 40m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large pan over medium heat.
- Add the red onions. Do not stir. Let the onions turn light brown, then turn and brown on the other side.
- When the onions are browned, add the balsamic vinegar and orange rind.
- Cook for 2-3 minutes, until the liquid is almost gone.
RED ONION CONFIT
We served this warm confit as a garnish withFillet of Beef Balsamico
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Heat oil over low heat in a medium saute pan. Cook the onions, stirring often, until very soft, 15 to 20 minutes.
- Add wine, vinegar, water, and sugar, and raise heat to medium. Cook uncovered for about 15 minutes. Season with salt and pepper and serve.
ONION AND PEPPER CONFIT
From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Recipe #200862, the recipe for which is posted separately.
Provided by Chef Kate
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Warm the olive oil in a large sauté pan over high heat.
- Add the onions, bell peppers, and garlic.
- Sauté until they are soft and golden, about 10 minutes.
- Cover and reduce the heat to medium.
- Cook, stirring occasionally, until very soft, about 45 minutes.
- Drain and season with salt and pepper to taste.
Nutrition Facts : Calories 814.2, Fat 81.6, SaturatedFat 11.3, Sodium 9.1, Carbohydrate 23.1, Fiber 5.2, Sugar 12.2, Protein 3
ONION, ORANGE & CORIANDER CONFIT
Transform an abundant batch of onions into this more-ish preserve to serve with cheese or cold meats, or stir into casseroles and sauces
Provided by Mary Cadogan
Categories Condiment
Time 1h40m
Yield Makes about 1kg
Number Of Ingredients 10
Steps:
- Thinly slice the onions (use the slicing blade of the food processor if you have one). Thinly slice the oranges, then cut each slice into quarters.
- Heat the oil and butter in a pan. Add the coriander seeds and peppercorns and fry until they start to smell fragrant. Add the onions and gently fry, stirring, until they start to colour, about 10 mins. Add the oranges and salt, cover then gently cook for 30 mins.
- Add the sugar and vinegars and gently cook, uncovered, for a further 30 mins, stirring from time to time, until the confit is thick. Meanwhile, sterilise your jars then wash them in hot soapy water and rinse well. Boil the lids, which must be vinegar-proof, for 5 mins and leave to dry. Place the jars upright in a roasting tin and put in the oven at 160C/140C fan/gas 3 for 15 mins.
- Remove the jars and set on a board. Fill with the onion confit and screw on the lids. Label and store in a cool, dry place for 2 weeks to allow the flavours to develop. Will keep for up to six months.
Nutrition Facts : Calories 23 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.2 milligram of sodium
Tips:
- Choose the right onions: Yellow or white onions are the best choice for confit, as they have a mild flavor that will not overpower the other ingredients.
- Slice the onions thinly: This will help them cook evenly and caramelize quickly.
- Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the onions from burning.
- Cook the onions over low heat: This will allow them to caramelize slowly and develop a rich flavor.
- Stir the onions frequently: This will help to prevent them from sticking to the pot and burning.
- Add a little bit of liquid: This will help to prevent the onions from drying out and becoming too crispy.
- Season the onions to taste: Salt, pepper, and herbs are all good options.
- Let the onions cool before using: This will help them to firm up and develop their full flavor.
Conclusion:
Onion confit is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add flavor and depth to your cooking. Onion confit can be used as a topping for sandwiches and burgers, as a filling for omelets and quiches, or as a side dish. It is also a great addition to salads, soups, and stews. With its sweet and savory flavor, onion confit is sure to be a hit with everyone who tries it.
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