June 21, 2009
Last Thursday was JTs birthday, we won’t say how old he is, but suffice it to say that I am significantly younger! We decided to stay in for dinner ...
Yield: about 1 cup of confit (enough for 4 pizzas)
Ingredients
6 |
large mayan onions (vidalia also work) |
2 |
cups tbsp extra-virgin olive oil |
1 |
cup Champagne vinegar (white wine vinegar or cider vinegar also work) |
½ |
tablespoon salt |
¼ |
cup white wine |
Preparation
Step 1 |
Thinly slice onions (I use a mandolin). |
Step 2 |
In a heavy bottom pot (that can be put into an oven), slowly simmer the onions in the olive oil over medium-high heat until soft. |
Step 3 |
Preheat oven to 250°F |
Step 4 |
Add all the remaining ingredients. Bring to steamy simmer, stirring well. |
Step 5 |
Cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. |
Tools
Well
Parchment paper
Cast iron dutch oven
About Sweet Onion Confit
This is an adaptation from a recipe from Easy Entertaining with Michael Chiarello on Food Network US. It’s caramelized onions that are so delicious and sweet, I make huge batches and freeze portions! It is a great staple for dips, pizza bases etc. http://www.foodnetwork.com/recipes/easy-entertaining-with-michael-chiarello/andouille-sausage-pizza-pie-with-onion-confit-and-fontina-cheese-recipe/index.html
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Edited by: Eva Taylor
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