Cookbook:Onion Confit
Appearance
Onion Confit | |
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Category | Onion 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
[edit | edit source]Bouquet garni
[edit | edit source]- 8 thyme sprigs
- 2 parsley sprigs
- 2 bay leaves
- ½ tsp black peppercorns
- Leek (optional)
Confit
[edit | edit source]Procedure
[edit | edit source]- Wrap the bouquet garni ingredients in cheesecloth, and tie with kitchen twine.
- Peel and cut the onions in 1-inch wedges, along the grain (look for the lines going from the root to the tip).
- Warm the water in a stock pot big enough to fit all the onions.
- 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.
- Add the bouquet garni and cover the pot (a parchment lid works well to keep all the flavors in but let steam escape).
- 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.
- Remove the bouquet garni, and let cool to room temperature.
- 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
[edit | edit source]- Dairy free: use dairy-free butter, margarine, or oil instead of the regular butter.