Red onion confit

2011-03-11_17

When I decided to try a dish who called for onion confit, I was far to imagine that I would end up to go on a quest for the perfect recipe.

First, I tried  the recipe that Joana Roque, a Portuguese food blogger and writer, had posted on her blog (here, in Portuguese). It looked all very serious, with loads of chefs and other food bloggers being quoted, with lots of flavors and texture,  but… either I had a bad culinary day and executed poorly the method, or this recipe is really not good at all. I ended up with something with the consistency of brick and tasting as sugary as sugary can be. The confit is now languishing in the fridge, with the vague hope that it might be used for something else.

A few googles after, I found C’est moi qui l’ai fait [I did it myself], a French blog that offered a recipe that looked much more reasonable. And indeed, it was delicious, its caloric content was a fraction of the first attempt and it posed no diabetes risk.

Red onion confit

Ingredients

  • 1Kg red onions sliced
  • 30g butter
  • 4 tablespoon sugar
  • 1 dl balsamic vinegar
  • salt and pepper

Method

Met the butter in big saucepan. Add the sugar and the onions. Give a good toss and let simmer for about 30 min, stirring every now and again.

Add the balsamic vinegar and simmer for another 20min, until the vinegar is totally reduced and the onions look well preserved. Salt and pepper to taste.

Put in a glass container and reserve in the fridge

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