Confit by definition is a preserved ingredient. French cuisine employs the use of duck, tomato, and cherry confit, etc. The onions in this recipe are cooked down to a marmalade-like consistency, and then allowed to cool to room temperature before serving. This recipe is not preserved, so it is technically not a confit, but a quick jam.
Cook’s note: Be very careful to cook the onions gently. One bit of burned onion will give the whole recipe a bitter flavor.
- 2 tablespoons butter
- 6 yellow onions (chopped)
- 2 teaspoons demerara sugar (raw sugar)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 teaspoons balsamic vinegar
Preheat oven to 350 degrees.
Melt the butter in a large skillet over medium heat. Add the onions and demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden.
Sprinkle with salt, pepper, and thyme. Stir the mixture and transfer the skillet to the preheated oven.
Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are a medium gold throughout.
Add the vinegar during the last 5 minutes of cooking.
Remove from oven, cool the onions in the pan until they reach room temperature, and then serve.