Onion Confit

Onion Confit

Onion Confit or Onion Marmalade takes some time to make but the end result with truly elevate the taste of any terrine, crostini or of course, the foie gras it is served along. If you have left overs you could use them as base for Onion Soup as well as filling for onion mini tarts.

5 medium (Spanish) onions, finely sliced.
2 Tbs light brown sugar
2 Tbs honey
1 tsp salt
2 Tbs butter
1 1/2 Tbs white wine vinegar
2 Tbs cognac
1/2 tsp white pepper

Melt the butter in a large heavy bottomed pan and add the onions and salt. Cover and cook on medium low fire until the onion are soft but haven’t started browning yet. Add the brown sugar and honey and continue cooking uncovered on low heat for about 1 more hour stirring often and making sure not to scorch the onions until you achieve light caramel color. Add the cognac and cook for 5 more minutes. Add the pepper and the vinegar mix well and cook for a couple of more minutes.

Let the onion confit come to room temperature and then transfer to a ramekin or a glass jar. It will keep in the fridge for about a week.

Serve it at room temperature with foie gras, terrine or simple artisanal bread.


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