Homemade Caramelized Onion Confit Recipe
Onion confit, a must for your aperitif canapés! Easy to prepare at home, it's the perfect accompaniment to foie gras during the festive season, adding an irresistible sweet-and-sour touch.
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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.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!