How to make confit onions

Confit onions are a delicacy. Ideal to combine with cheeses, fish, mixed boiled meats, raw meat and foie gras.

Confit onions are a tasty type of preserve that can be made with white, golden or red Tropea onions which have a decidedly sweeter taste . It goes perfectly with meat (game, roasts, pork), fish (raw or grilled tuna) but above all it enhances the flavor of cheese (Parmesan, pecorino, provolone) without overpowering the aroma.

Preparing the confit onions

1. To prepare your onion confit, start by cutting the onions into slices, then take a saucepan and heat a little oil.
2. Add the onions, mix for about 5 minutes , sprinkle with the cane sugar, mix for another minute and finally add the white wine vinegar.
3. Leave the mixture to cook over low heat for about 10 minutes , stirring and making sure that it dries out a little.
4. Add the white wine and add a pinch of salt and pepper to taste.
5. Add a pinch of other spices to taste (black pepper, cloves, cinnamon and nutmeg) and cook for another 25 minutes .
6. When you see that the consistency of the onions is similar to that of jam then your confit onions are ready.
7. Add a drizzle of balsamic vinegar and as soon as the mixture starts boiling again, remove it from the heat and put it into a previously sterilized jar with the help of a funnel .
8. Close the cap tightly and turn the jar upside down: when it is cold, turn it over and keep it in the fridge or in a cool, dark place.
9. When you want to serve your onion confit to your guests, just open the jar and put it on the table as a combination with cheeses, meats and fish

storage

The onions made following this recipe, if properly stored in a properly sterilized and vacuum-sealed jar, are also good for 1-2 months.

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