Onion Confit
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 large onions, peeled, and sliced thinly along grain lines
  • 4 tbsp unsalted butter
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 bouquet garni, of:
  • 2-3 leek leaves
  • 4-6 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 1 bay leaf
  • ½ tsp whole black peppercorns
Instructions
  1. Tuck herbs and peppercorn inside one leek leaf, and cover herbs using remaining leek leaves, creating a tubular bouquet. Secure with kitchen twine.
  2. In large stockpot, heat olive oil and butter over medium heat until melted. Add onion and salt, and toss to coat. Nestle bouquet garni into middle of onion pile.
  3. Create circular parchment paper lid, using the pot cover as a template. Cut parchment paper to size and, folding the circle into quarters, snip the center so that you have a parchment circle with a hole in the middle.
  4. Stir the pot again and over the onions with parchment lid. Cook over low-medium heat for 4-5 hours, stirring every 10 minutes for the first hours, and less often as the onions soften. For ultra-caramelized onions, you may wish to increase cook time.
  5. Remove bouquet garni and allow to cool. Keeps for about 1 week refrigerated... IF IT LASTS THAT LONG.
Recipe by Finding Bread and Wine at https://findingbreadandwine.com/onion-confit-the-garnish-of-all-garnishes/