Onion Confit
Onion confit can be used to fill quiches or to stir-fry cabbage.
8 thyme sprigs
2 parsley sprigs
2 bay leaves
½ tsp black peppercorns
Leek (optional)
¼ cup water
8 tbsp unsalted butter
3 large onions (Spanish or yellow work well)
1½ tsp salt
Wrap the bouquet garni ingredients in cheesecloth, and tie with kitchen twine.
Peel and cut the onions in 1-inch wedges, along the grain (look for the lines going from the root to the tip).
Warm the water in a stock pot big enough to fit all the onions.
Melt the butter in the water, and stir to emulsify. Add the onions and stir. Lower the heat to a gentle bubble—the onions should not brown at all.
Add the bouquet garni and cover the pot (a parchment lid works well to keep all the flavors in but let steam escape).
Cook for 2 hours until the onions are soft but not falling apart. If there's too much liquid, turn up the heat a bit near the end to evaporate it.
2 hours
Remove the bouquet garni, and let cool to room temperature.
Use or store for up to a week in the refrigerator. Drain the liquid before using (it's delicious—you can use it separately).
- •Dairy free: use dairy-free butter, margarine, or oil instead of the regular butter.