Slow-Cooked Savory Onion Confit
Transform the humble onion into a gourmet delicacy with this Slow-Cooked Savory Onion Confit recipe. Utilizing a crock pot allows the onions to break down slowly, concentrating their flavors and achieving an irresistible, caramelized sweetness. Unlike fresh sweet onions, which may not hold up well under prolonged cooking, this recipe calls for robust onions that will turn into a luscious, spreadable confit. Perfect as a topping for pizzas, a sandwich spread, or served as an irresistible appetizer paired with crispy baguette slices, this onion confit will surely elevate any meal. Additionally, it serves as a delicious base for homemade French onion soup. With a long cooking time of roughly 18 hours, patience is rewarded with a rich, dark, and almost gelatinous texture that adds depth to your culinary creations. As always, feel free to adjust the flavors to suit your taste preferences!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Unsalted butter
1/4 cup (melted)
Extra virgin olive oil
1/4 cup (measured)
Demi-glace
3 tablespoons (or substitute with reduced stock)
Sherry wine or Port wine
3 tablespoons (measured)
Large onions
7-9 (sliced)
Salt
to taste
Pepper
to taste
Bay leaves
2 (whole)
Dried thyme
2 teaspoons
Brown sugar (optional)
1 tablespoon
Instructions
1
If you don't have demi-glace, reduce 2 cups of good-quality stock to 1/2 cup.
2
Prepare the onions by slicing them thinly, filling the crock pot to the top.
3
In the crock pot, combine the sliced onions, unsalted butter, extra virgin olive oil, demi-glace, sherry or port wine, salt, pepper, bay leaves, dried thyme, and brown sugar (if using). Stir thoroughly to combine all ingredients.
4
Cover the crock pot and set it to high. Allow the mixture to cook for about 8 hours, stirring occasionally to ensure even cooking.
5
Before going to bed, reduce the temperature to low and let it cook overnight.
6
Upon waking, give the mixture another stir. If the confit appears too watery, leave the lid off for the last few hours of cooking to allow excess moisture to evaporate.
7
Once the confit is dark, thick, and reduced to your desired consistency (about 18 hours total cooking time), turn off the crock pot and let cool.
8
Transfer the confit to an airtight container and refrigerate. It can be stored for at least two weeks when properly covered.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Cooked Savory Onion Confit?
Slow-Cooked Savory Onion Confit is a gourmet delicacy made by slowly breaking down onions in a crock pot until they achieve a concentrated, caramelized sweetness and a spreadable, gelatinous texture.
How long does it take to cook this onion confit?
The total cooking time is approximately 18 hours, starting with 8 hours on high and then switching to low heat overnight.
What type of onions are best for this recipe?
It is best to use robust onions that can withstand prolonged cooking. Fresh sweet onions may not hold up as well during the long 18-hour process.
Can I make onion confit without demi-glace?
Yes, if you do not have demi-glace, you can reduce 2 cups of good-quality stock down to 1/2 cup as a substitute.
How should I store the finished onion confit?
Transfer the cooled confit to an airtight container and refrigerate it. It can be stored for at least two weeks when properly covered.
What are some ways to use onion confit?
It is perfect as a pizza topping, a sandwich spread, an appetizer paired with crispy baguette slices, or as a base for homemade French onion soup.
Should I use Sherry or Port wine?
Either Sherry wine or Port wine can be used; both add a rich depth of flavor to the slow-cooked onions.
Do I need to add sugar to the onions?
Adding one tablespoon of brown sugar is optional. The onions will naturally caramelize, but the sugar can enhance the sweetness if desired.
What should I do if the confit looks too watery?
If the mixture appears too watery after cooking overnight, leave the lid off for the last few hours of cooking to allow the excess moisture to evaporate.
Is it necessary to stir the onions while they cook?
Yes, you should stir the onions occasionally, especially during the first 8 hours on high, to ensure even cooking and prevent sticking.
What fats are used in this recipe?
The recipe uses a combination of 1/4 cup of melted unsalted butter and 1/4 cup of extra virgin olive oil.
How many onions do I need for a full batch?
You will need between 7 to 9 large onions, sliced thinly to fill the crock pot to the top.
What herbs and spices are included?
The recipe calls for salt, pepper, two whole bay leaves, and two teaspoons of dried thyme.
Is this recipe suitable for vegetarians?
The recipe is vegetarian as long as you use a vegetable-based demi-glace or a vegetable stock reduction.
Can I cook this recipe entirely on low heat?
The recipe recommends starting on high for 8 hours to begin the breakdown process, but it can be adapted for a longer period solely on low if needed.
What is the texture of the finished confit?
The finished confit should be dark, thick, and have an almost gelatinous, spreadable texture.
Do I need to peel the onions?
Yes, the onions should be peeled and sliced thinly before being added to the crock pot.
Why use a crock pot for onion confit?
A crock pot allows for a very low, consistent heat over many hours, which is essential for the slow caramelization required for a true confit.
Can I use fresh thyme instead of dried?
Yes, though dried thyme is specified, you can use fresh thyme; however, you may need to increase the amount as fresh herbs are less concentrated.
Does this recipe contain cholesterol?
The recipe contains unsalted butter, which does contain cholesterol, though the specific amount is not calculated in this raw data.
Is this recipe gluten-free?
Most ingredients are naturally gluten-free, but you should check the label of your demi-glace or stock to ensure no wheat-based thickeners were used.
Can I freeze onion confit?
While the recipe specifies refrigeration for 2 weeks, onion confit generally freezes well in airtight containers for up to 3 months.
What size crock pot is recommended?
The recipe suggests filling a crock pot to the top with 7-9 large sliced onions, which typically requires a standard 6-quart slow cooker.
Can I add garlic to this confit?
While not in the original recipe, garlic can be added and will soften beautifully alongside the onions during the 18-hour cook time.
When should I add the salt and pepper?
Salt and pepper should be added at the beginning when you combine all ingredients in the crock pot before starting the cooking process.
Should the bay leaves be removed?
Yes, you should remove the whole bay leaves before transferring the finished confit to a storage container.
Can I double the recipe?
You can double the recipe if your crock pot is large enough, but ensure there is still some room for air circulation to allow moisture to escape.
Is the onion confit sweet or savory?
It is a balance of both; the slow cooking brings out the natural sweetness of the onions, while the butter, thyme, and demi-glace provide savory depth.
What is the serving size for this recipe?
The serving size is not specified, as this recipe is intended to be used as a condiment or base ingredient in other dishes.
Can I skip the wine in this recipe?
You can skip the wine if necessary, but you may want to add a splash of balsamic vinegar or additional stock to maintain the acidity and liquid balance.