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Author Notes: 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
Food52 Review: 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
- 4 cups sping onions - white part only, clean and sliced
- 2 garlics sliced
- 1 bay leaf
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 cup white wine
- 1/3 cup dry sultanas
- 1/4 cup chicken stock if necessary
- 1 tablespoon honey - dark
- 1 teaspoon coriander seeds crushed
- 1 teaspoon chilli flakes or 1 fresh chilli
- 4 cloves
- 3 lemon rinds (no white)
- 1 tablespoon lemon juice
- salt & pepper to taste
- Melt butter and olive oil in a large pan over medium heat - use pan with heavy bottom if you have one.
- Adjust temperature to low and sweat onions, garlic and bay leaf. Cook for 20 minutes until golden brown - keep stirring so the onions don't burn.
- Add white wine and stir to dissolve all the golden caramelized bits stuck to the pan. Add the sultanas, honey, coriander, chilli, clove buds, lemon rind. Add salt and pepper to taste and stir.
- Allow to simmer for 20 minutes covered, stirring occasionally. If the mixture dries before the cooking time, add a little chicken stock.
- Finally, add the lemon juice and adjust the salt and pepper. Reduce the confit so it is syrupy.
- Allow to cool and put in a jar and keep in the fridge for up to a week.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spring Alliums