Sweet Onion Confit
By: Eva Taylor
Published: Thursday, December 10, 2009 - 4:01pm

Ingredients




6 large mayan onions (vidalia also work)
2 cups tbsp  extra-virgin olive oil
1 cup Champagne vinegar (white wine vinegar or 1/2 tablespoon salt
1/4 cup white wine

Preparation

1 Thinly slice onions (I use a mandolin). 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. 3 Preheat oven to 250°F 4 Add all the remaining ingredients. Bring to steamy simmer, stirring well. 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.

About


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