Homemade Onion Confit Without Wine

French

Onion confit is a sweet and savoury condiment that instantly elevates any dish, from festive meals to everyday snacks.

This alcohol-free version is slow-cooked to perfection with balsamic vinegar, brown sugar, and aromatic spices, giving it a rich, jam-like texture that pairs beautifully with cheese, meats, and breads.

Alcohol-free Onion Confit: Easy Recipe for a Perfect Condiment

The first time I made this onion confit without wine was for my brother-in-law, who was visiting from France.

I had prepared duck breast, and he casually asked, “Do you happen to have some onion confit to go with it?” I had never made it before, so I improvised.

Since I don’t cook with wine, I pulled together a few tips and tricks from different recipes.

The result? A soft, caramelised confit, almost like the onion chutney I love buying from a small Pakistani grocery shop.

Now I even use it in my couscous tfaya: I warm it up, add raisins, cinnamon, turmeric, and a piece of leftover meat… it’s pure comfort food.

This confit has become my little secret for turning leftovers into something special!

Ingredients for a Rich and Flavourful Onion Confit (No Wine)

• 400g onions : Use sweet onions for a naturally mellow flavour, or red onions for a deeper colour and more robust taste.
• 150ml water : This replaces the wine in traditional recipes, helping to soften the onions and create a smooth texture.
• 50ml balsamic vinegar : Adds a balanced tang and depth of flavour that complements the sweetness.
• 60g brown sugar : Enhances caramelisation and brings out the onion’s natural sweetness.
• Pinch of salt : To balance the sweetness and bring out the flavours.
• A few sprigs of fresh thyme : For a herby, aromatic note.
• 2 star anise pods : Infuse the confit with a warm, subtly spiced fragrance.
• 2 tbsp extra virgin olive oil : Used to sweat the onions and add richness.

Red, White, or Yellow Onions – Which to Use?

• Yellow onions are more widely available and still great, just take time to sweat them well before caramelising.
• Red onions give a beautiful colour and a slight fruitiness that works wonderfully in sweet-savory pairings.
• Sweet onions (like Vidalia or Roscoff) are ideal for rich, naturally sweet confit.

Step-by-Step: How to Make Onion Confit Without Alcohol

1. Peel and slice the onions into thin, even strips.
2. In a large non-stick pan, sweat the onions in olive oil over medium heat. Stir regularly and avoid browning, they should be soft and translucent with no moisture left.
3. Add the brown sugar and cook until the sugar melts and starts to caramelise. You’ll see large bubbles forming, that’s a good sign!
4. Deglaze with balsamic vinegar (or white vinegar if that’s what you have). Let it reduce and thicken.
5. Pour in the water to replace the wine, allowing the mixture to simmer and absorb the flavours.
6. Add your chosen seasonings: thyme, star anise, bay leaves, or even cinnamon depending on your desired flavour profile.
7. Let it simmer gently, stirring occasionally, until the onions are fully cooked down and the texture is as thick or saucy as you like.
8. Spoon into sterilised jars while hot, seal immediately, and turn them upside down for a few minutes to help preserve.

Onion Confit vs Onion Chutney: What’s the Difference?

Many people confuse the two, and honestly, they can taste quite similar, but here’s how they differ:

• Onion confit: simple, smooth, deeply caramelised onions with minimal ingredients (vinegar, sugar, seasoning).
• Onion chutney: chunkier, often includes fruit (like apple or mango), and uses a broader spice profile, sometimes tangier or more acidic.
• Moroccan tfaya: sweet onion and raisin mixture served with couscous, flavoured with cinnamon and sometimes orange blossom.

Fun fact: After making this confit once for my brother-in-law, he loved it so much he stopped buying chutney altogether, and so did I!

F.A.Q. About the Onion Confit Recipe

– How to Slice Onions for Perfect Onion Confit

Even slices are key for even cooking:

• Use a sharp knife if you’re going old-school (and don’t mind a few tears).
• For a quicker and more uniform result, a mandoline is your best friend, consistent slices, less effort.
• A food processor with a slicing blade also works perfectly if you’re cooking in large batches.

– Can You Make Onion Confit Without Brown Sugar?

Yes, absolutely! You can replace brown sugar with:

• Organic cane sugar – for a more natural alternative.
• Honey – for a slightly different sweetness and a healthier option.

– Storing Your Onion Confit

For longer storage, you can freeze it in small portions, or use vacuum-sealed jars.

Store in sterilised glass jars, sealed tightly.

Keeps up to 2 weeks in the fridge once opened.

How to Serve and Enjoy Onion Confit

There are endless ways to enjoy this irresistible condiment:

• Spread it on toasted bread, blinis, or crackers, topped with goat cheese, brie, or blue cheese.
• Pair it with foie gras or pâté during the holidays.
• Serve it with roasted meats like duck, chicken, or turkey, especially perfect with festive dishes like roast guinea fowl.
• Add it to burgers, hot dogs, sandwiches, or wraps for a gourmet touch.
• Use it as a tart base or pizza topping with feta or caramelised vegetables.
• Stir it into omelettes or frittatas for a sweet-savory boost.
• Create a creamy dip by mixing with sour cream or mayo, great for fries or crackers.
• Top off baked camembert just before serving, it melts in and takes the cheese to another level!

Other appetisers to try

• Cranberry Sauce Recipe
• Fig Chutney Recipe
• Oven “Sun-Dried” Tomatoes