Onion confit
Caramelized onion confit is a delicious accompaniment to foie gras, or spread on toast. Onion confit is a must-have for the holiday season, especially at Christmas, to accompany foie gras and prepare various canapé appetizers. On a slice of soft gingerbread cake with foie gras, it’s a delight!
I’ve always loved caramelized onions, which are commonly made in Morocco to accompany some tagines and especially couscous. The caramelized onion confit served on top of couscous is called tfaya. This tfaya is made with onions, raisins and cinnamon. The preparation method is the same, but tfaya does not contain balsamic vinegar.
Onion confit
Table of Contents
Which Onion Should You Use to Make Onion Confit?
You can use the onions of your choice, yellow, pink or red! But I recommend Roscoff onions, those yellow and pink onions known for their beautiful hues! This onion cooks faster than red onions and is milder in flavor.
Onion confit
How to prepare caramelized onion confit ?
It’s so easy to make! Simply chop the onions finely and cook them slowly over a low heat until they caramelize, giving them a lovely golden color. Sugar is added to accentuate the sweetness of the onions and to achieve a nice golden glaze.
Sugar also helps with preservation. To add a bit of acidity to the onion confit, we deglaze with balsamic vinegar. The balance of sweet and savory flavors is perfect. It doesn’t have to be, and your confit will still be just as good and just as successful. In Moroccan tfaya, only onions, oil, and sugar are used.
I love using this onion confit, especially in burgers or sliders. It’s really very good and everyone loves it.
Onion confit is the perfect accompaniment to your appetizers.
The recipe on video
Ingredients:
For 3 small Jars You can do as much or as little as you like
- 1.2 kg sweet onions (2.6 lbs) (6 onions)
- 100 g sugar (3.5 oz)
- 50 ml balsamic vinegar (1.8 oz )
- 1/2 teaspoon cinnamon
- 4 tablespoons olive oil
Preparation steps :
1. Peel onions and chop finely.
2. Place the oil in a large frying pan with a lid and add the onions. Stir and cover.
3. Sauté onions until translucent, stirring occasionally. The onions should not take on any color.
4. Add the sugar and cook until all the liquid has evaporated.
5. Add the balsamic vinegar, stirring gently from time to time until no liquid remains.
How to make onion confit
6. Add the cinnamon and let it reduce. The confit is ready when the onions are golden brown and there’s no liquid left, only fat.
7. Place in jars and store in the refrigerator.
Caramelized onions
Other recipes you might like :
Homemade Caramelized Onion Confit Recipe
INGREDIENTS
- For 3 small Jars You can do as much or as little as you like
- 1.2 kg (2.6 lbs )sweet onions (6 onions)
- 100 g (3.5 oz) sugar
- 50 ml (1.8 oz) balsamic vinegar
- 1/2 teaspoon cinnamon
- 4 tablespoons olive oil
PREPARATION
- Peel onions and chop finely.
- Place the oil in a large frying pan with a lid and add the onions. Stir and cover.
- Sauté onions until translucent, stirring occasionally. The onions should not take on any color.
- Add the sugar and cook until all the liquid has evaporated.
- Add the balsamic vinegar, stirring gently from time to time until no liquid remains.
- Add the cinnamon and let it reduce. The confit is ready when the onions are golden brown and there's no liquid left, only fat.
- Place in jars and store in the refrigerator.
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