|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.