Onions. You love them, but what do you do when you get a few more in your CSA box than you can typically use up? The answer is both simple and delicious; make onion confit!
Onion confit is a delectable way to transform ordinary onions into a sweet and savory jam that can elevate any dish. It is made by slowly braising onions with red wine until they become soft, caramelized, and jammy.
What do I do with onion confit?
- As a condiment on a cheese tray: Onion confit pairs well with a variety of cheeses, such as brie, goat cheese, cheddar, and blue cheese. You can spread it on crackers, bread, or crostini and enjoy it with your favorite cheese and some fresh or dried fruits.
- On top of a burger: Onion confit adds a touch of sweetness and complexity to any burger, whether it is beef, chicken, turkey, or veggie. You can also add some cheese, lettuce, tomato, and mayo for a satisfying and tasty meal.
- In a grilled cheese sandwich: Onion confit can take your grilled cheese sandwich to the next level. You can use any kind of cheese you like, such as Swiss, mozzarella, or provolone, and layer it with some onion confit between two slices of bread. Grill it until the cheese is melted and the bread is golden and crispy.
- And more: Onion confit can also be used as a topping for pizza, a filling for omelets, a base for sauces, a dip for chips, and a garnish for soups and salads. The possibilities are endless!
Can I customize it?
There are several ways that you can add a twist to your onion confit. Try addining in some fresh jalapenos for a sweet and spicy version. Sautee the onions in bacon grease or even duck fat for a richer, savory flavor. Or, toss in some freshly grated ginger.
How do I store it?
To store onion confit in the fridge, you can transfer it to an airtight container and keep it for up to two weeks.
How do I freeze it?
To store it in the freezer, you can portion it into small freezer bags or containers and freeze it for up to six months. To thaw it, you can either microwave it for a few seconds or let it thaw in the fridge for a few hours.
Onion Confit
- 3 tbsp olive oil (or leftover bacon grease or duck fat if you have it)
- 4 large onions (preferably red but any onions will work)
- 6 cloves of garlic, minced
- 2 cups dry red wine
- 1/3 cup sugar
- 2 tbsp balsamic vinegar
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp fresh thyme
- Peel and thinly slice your onions.
- Heat olive oil in a large skillet over medium heat. Add in the onions, toss to coat in the oil, and cook while stirring occasionally until they’re softened, about 10 minutes. Stir in the minced garlic and cook for another minute.
- Add in the remaining ingredients and bring to a boil. Reduce heat to low and let simmer until the liquid has almost completely evaporated and the mixture has become thick and sticky. Be patient, this can take over an hour.
- Once the mixture has come to the right consistency, you can hit it with an emersion blender to break up the larger pieces of onion and give it a truly jammy consistency, but this is completely optional.
- Remove from heat and allow mixture to cool completely. Transfer to an airtight container and store in the fridge for up to two weeks, or in the freezer for up to 3 months.
