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Cookbook:Onion Confit

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Onion Confit
CategoryOnion recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Onion confit can be used to fill quiches or to stir-fry cabbage.

Ingredients

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Bouquet garni

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Confit

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Procedure

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  1. Wrap the bouquet garni ingredients in cheesecloth, and tie with kitchen twine.
  2. Peel and cut the onions in 1-inch wedges, along the grain (look for the lines going from the root to the tip).
  3. Warm the water in a stock pot big enough to fit all the onions.
  4. Melt the butter in the water, and stir to emulsify. Add the onions and stir. Lower the heat to a gentle bubble—the onions should not brown at all.
  5. Add the bouquet garni and cover the pot (a parchment lid works well to keep all the flavors in but let steam escape).
  6. Cook for 2 hours until the onions are soft but not falling apart. If there's too much liquid, turn up the heat a bit near the end to evaporate it.
  7. Remove the bouquet garni, and let cool to room temperature.
  8. Use or store for up to a week in the refrigerator. Drain the liquid before using (it's delicious—you can use it separately).

Notes, tips, and variations

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  • Dairy free: use dairy-free butter, margarine, or oil instead of the regular butter.