Caramelized Balsamic Onion Confit

Our friends have a fabulous garden that has been producing these sweet onions.  I was lucky to be a recipient of some of these amazing onions and I made this confit.   This also works really well in a savory galette.   Just brush the edges of the galette with butter and sprinkle with sesame seeds or cracked black pepper.

Balsamic Onion Confit

  • 4 large red onions – sliced thickly
  • 2 Tablespoons Grapeseed oil or Natural Avocado oil
  • ½ cup Barrel Aged Balsamic vinegar

Heat the oil until hot but not smoking, add the sliced onions and cook until they are very caramelized.  This may take up to 25 minutes or longer, keep stirring every once in a while to avoid hot spots and burning.  After the onions are dark brown, add the balsamic vinegar and cook until absorbed.  This should have a consistency of marmalade when done.   This can be cooled and saved in the refrigerator for up to 3 weeks or will keep frozen for 6 months.

I also like to warm this up a little bit, serve over polenta with crumbled goat cheese on top or over a wheel of Camembert, baked in the oven and served with crackers or bread as an appetizer.

Happy cooking!

Chef Constance


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