In Good Taste Recipe: Josie's Sweet Onion Confit

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Sweet Onion “Confit”

Confit is a French term that means “cooked in it’s own fat.”

It is a specialty of Gascony, France, and is derived from the original purpose of preserving meat (usually goose, duck or pork). The meat is first salted, and then slowly cooked in its own fat. The cooked meat can then be stored, covered with its cooking fat, which acts as a seal and preservative. So technically, you can’t “confit” an onion. However, I use the term loosely to refer to a jam- like onion mixture that is slightly sweet, silky and delicious. It has innumerable applications: I like to spread it on grilled bread that has been brushed with olive oil. It makes a lovely snack or appetizer. It can also be used as a condiment for roasted or grilled meat, as an ingredient in a vegetable dish, and as part of a tapas spread. The sweetness of the onions pairs well with most cheeses as well. Take advantage of the super sweet Walla Wallas that are coming into season (and happily will be here until mid to late August….).

3 oz olive oil
2 large Walla Walla onions, thinly sliced
1 oz balsamic vinegar
2 oz chicken broth

½ teaspoon sugar

½ oz parsley, minced
½ oz thyme, minced

½ teaspoon each, salt and pepper

Heat the oil in a large skillet over medium-high heat. Add the onions and sauté until slightly caramelized. Deglaze the pan with the vinegar, scraping up the bottom. Add remaining ingredients, stirring well. Reduce with heat to medium low and simmer to reduce the liquid in the pan until the onions are soft and nicely glazed.

Serve warm or at room temperature.

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