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A Recipe for Life (from Our Cookbook): Onion Confit

March 3, 2010
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A delicious, perfect Vidalia onion slice.

This is one of those recipes that it really pays to get familiar with. Once you taste your own homemade onion confit, you will want to put it on everything. The sweet onions, melded into the rich butter, create a perfect accent for meats, poultry, and game.

Onion Confit

Makes about 2 cups

  • 1 medium-sized sweet onion, such as Maui or Vidalia, peeled, trimmed, and thinly sliced
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 2 tablespoons water
  • Fresh lemon juice to taste
  • Coarse salt
  • Freshly ground black pepper

Combine the onion with one piece of the butter and water in a heavy-bottomed saucepan over low heat. Cover and cook, stirring occasionally, for about 15 minutes or until the onion is slightly browned but not falling apart.

Remove the pan from the heat and begin adding the remaining butter, a few pieces at a time, beating it in with a wooden spoon. Do not put in additional butter until the previous bit has been completely incorporated.

Taste and add a touch of lemon juice to brighten the flavor. Add salt and pepper to taste.

Remove from the heat and serve warm.


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