Onion Confit is easy to make and easier to eat. It's much nicer made with spring onions but make sure to use only the white part of the onion as the green will remain green in the Confit and doesn't look very appealing.
Perfect to serve with a toast of sourdough bread, on a crostini with a good cured cheese, with pâtes and roast or barbecued meat. —Maria Teresa Jorge
Test Kitchen Notes
Maria Teresa Jorge is a chef who seems to understand the home cook well. Her Onion Confit uses simple ingredients, the preparation takes only basic kitchen skills, and the outcome is a splendid celebration of Spring and alliums. It perfumes the kitchen while it cooks slowly and gently. At the same time that I made this, I also made a batch with ordinary onions, which is subtly different. First we served it with a Kir and a lentil pate with crackers. Then, I enjoyed it in an omelet, and now plan to try it in a grilled cheese sandwich, or with goat cheese or undressed asparagus... just a teaspoon of the Confit makes plain foods extraordinary! —susan g
sping onions - white part only, clean and sliced