Onion Confit


3 ozs unsalted butter
2 lbs sweet onions, halved and thinly sliced
1/2 cup dry white wine
1/4 cup honey
1/4 cup white wine vinegar
kosher salt and fresh black pepper
this onion confit is cooked-down onions with a little seasoning and, to balance the intense sweetness of the onions, a little acid. The confit can be used as an accompaniment form a terrine or it can be added to other sauces.

  • Melt the butter in a large heavy bottomed saute pan over medium heat.
  • Add the onions and cover.
  • Cook until soft, approximately 30 to 45 minutes, stirring occasionally.
  • Remove the lid and season the onions with salt and pepper.
  • Add the wine, honey and vinegar, then turn the heat to medium high and cook until most of the liquid has evaporated.
  • Remove from the heat and let cool.
  • Chill before serving.
  • The confit will keep in the refrigerator for 3 weeks.
Recipe adapted from Charcuterie: The Craft of salting, smoking ad curing by Michael Ruhlman and Brian Polcyn.




15 min


30 min


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