Description
Onion confit is a sweet and savoury condiment that instantly elevates any dish, from festive meals to everyday snacks.
Ingredients
Scale
- 400 g onions (sweet or red onions)
- 150 ml water (to replace the wine in the recipe)
- 50 ml balsamic vinegar
- 60 g brown sugar
- 1 pinch of salt
- A few sprigs of thyme
- 2 star anise
- 2 tablespoons extra virgin olive oil
Instructions
- Peel the onions, cut them in half, then slice them into thin strips.
- In a large pan, sweat the onions in extra virgin olive oil over medium heat, stirring regularly. Do not let them brown — they should become translucent, with all their moisture evaporated.
- Add the brown sugar and let it cook until it starts to caramelise. It’s best to use a non-stick pan to prevent sticking and ensure even cooking.
- Once the sugar has fully melted and you see large caramel bubbles, deglaze with balsamic vinegar (or white vinegar if that’s what you have). Let it reduce well.
- Add the water (this replaces the wine from the traditional recipe).
- Add your choice of seasoning: thyme, bay leaf, cinnamon, or star anise — depending on the flavour you want for your confit.
- Let it simmer over medium heat, stirring occasionally, until the onions are soft and fully caramelised. Stop cooking once you reach your desired texture (slightly saucy or thick and jam-like).
- Pour the hot confit into clean, sterilised glass jars (such as jam jars) to preserve it for longer.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: appetisers, condiment
Nutrition
- Serving Size: 100 g
- Calories: 130 kcal