Onion confit is the sweetness of caramelized onions enriched with the deep, slightly tart taste of port wine and aromatic notes of rosemary.
This confit is a bridge between traditional French cuisine, where such slow cooking techniques are often used, and modern gastronomic experimentation.
In terms of flavor, this confit is a true symphony. The sweetness of the onion, the richness of the port and the flavor of the rosemary create a harmony that goes well with many dishes. It can be both an exquisite addition to meat dishes and an original component for cheese plates.
⏱ Cooking time — 1 hour and 5 minutes overall. Includes 25 minutes of preparation and cooking + 40 minutes unattended.
🔪 Ingredients
For ~400 g of confit:
- 1 kg (2 ⅕ lb) yellow onions, cut into thin half rings
- 200 ml (~1 cup) Porto wine
- 2-3 sprigs of fresh rosemary (or 1 tsp. dried)
- 2-3 sprigs of fresh thyme
- 200 g (7 oz) sugar (check/reduce)
- 50 ml (3 ⅜ tbsp.) balsamic vinegar
- frying oil
- 2 tsp. salt + more to taste
🥣 Directions
👉 Jump to Short Version of RecipeIngredient Preparation
Peel 1 kg (2 ⅕ lb) of yellow onion and slice into thin half rings. Place in a deep bowl and set aside.
Frying onions, adding liquid and spices
Heat a couple tablespoons of vegetable oil in a wide saucepan.
Add the chopped onions, salt with a pinch of salt, cover with a lid and stew for 3-4 minutes. Remove the lid, stir, and cover again with the lid for 3-4 minutes. Repeat 2-3 more times until the onions are soft.
Then add 2 tsp salt, pour in 200 ml (~1 cup) Porto wine and 50 ml (3 ⅜ tbsp.) balsamic vinegar. Stir.
Finalizing the confit
Add 2-3 sprigs of fresh thyme, 2-3 sprigs of fresh rosemary (or 1 tsp. dried), tying them together with twine. Bring to a boil, turn down the heat and braise without a lid for about 30 minutes.
After 30 minutes, remove the thyme and rosemary sprigs from the pot, pour in 200 g (7 oz) of sugar and stir.
Cook for about 10-15 minutes more, stirring occasionally, until most of the moisture has evaporated and the onions are sticky.
Remove the onion confit from the heat, cool down and put into jars. Store the cooled confit in the refrigerator for up to 2 weeks, although you will eat it sooner anyway.
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Onion Confit with Port Wine and Rosemary
Ingredients
- 1 kg yellow onion
- 200 ml Porto wine
- 2-3 sprigs fresh rosemary (or 1 tsp. dried)
- 2-3 sprigs fresh thyme
- 200 g sugar (check/reduce)
- 50 ml balsamic vinegarfrying oil
- 2 tsp. salt + more to taste
Instructions
- Peel and slice 1 kg of onion into thin half rings.
- Heat the vegetable oil in a wide saucepan, place the onion, salt and cook for about 12 minutes until soft under a lid, stirring every 2-3 minutes. Pour the port wine and balsamic vinegar into the onions, braise for 5 minutes.
- Add the thyme and rosemary sprigs, turn down the heat and braise for 30 minutes. Remove thyme and rosemary sprigs, add sugar, stir braise until onions are thickened and sticky. About 15 minutes. Remove from heat.
