Onion confit is made by sweating onions over low heat in a little olive oil and salt. Vegetable stock, vinegar, and fresh thyme finish the dish. Use as a recipe ingredient or condiment for sandwiches.
Making this onion confit is dead simple but it takes a bit of patience. We slowly sweat the onions over medium-low heat with salt and oil to not caramelize the onions.
Once the onions are soft, add the vegetable stock and white wine vinegar and simmer until the pan is dry.
Turn off the heat and add in fresh thyme leaves. That’s it. The whole recipe will take approximately 1 hour with minimal steps and attention paid.
I’ve included a quick video below and the recipe follows the video.
Onion Confit
Onion confit is made by sweating onions over low heat in a little olive oil and salt. Vegetable stock, vinegar, and fresh thyme finish the dish. Use as a recipe ingredient or condiment for sandwiches.
Servings: 4
Calories: 68kcal
Ingredients
- 1 Tbsp extra virgin olive oil
- 3 onions peeled, cut in half, and sliced thin
- salt and pepper to taste
- 1 Tbsp. white wine vinegar
- 1 Tbsp. fresh thyme leaves
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the onions, salt, and pepper. Reduce the heat to medium-low and stir even so often until the onions are soft but not browned, about 30 minutes.
- Add the vegetable stock and vinegar. Simmer until the pan is dry, about 30 minutes more.
- Turn off the heat, add the thyme leaves and stir. The onion confit will last for 1 week in the refrigerator.
Video
Nutrition
Calories: 68kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 144mg | Fiber: 2g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg