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Prep Time: 15 Minutes Cook Time: 1080 Minutes |
Ready In: 1095 Minutes Servings: 8 |
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I've found that a crock pot is the perfect vehicle for creating the perfect onion confit. Don't use fresh, sweet onions for this, due to the lengthy cooking time. Please realize that this recipe is only a basic framework; your mileage may vary, so adjust accordingly! Length of crock pot cooking time is roughly 18 hours. Don't take them out until they are very dark and reduced, almost gelatinous in texture. Onion confit is fantastic on pizzas, as a sandwich spread, as an appetizer with thinly-sliced baguettes, etc. It makes a killer, quickie-base for French onion soup, too. Ingredients:
1/4 cup unsalted butter |
1/4 cup extra virgin olive oil |
3 tablespoons demi-glace (i use beef) |
3 tablespoons sherry wine or 3 tablespoons port wine |
7 -9 large onions, sliced enough to fill crock pot to the top |
salt and pepper |
2 bay leaves |
2 teaspoons dried thyme |
1 tablespoon brown sugar (optional) |
Directions:
1. If you don't have demi-glace, take 2 cups good-quality stock and reduce to 1/2 cup.
2. Place everything in crock pot and thoroughly combine.
3. Turn to high, until just before going to bed (about eight hours).
4. Stir.
5. Turn to low for overnight.
6. Upon waking, stir, and turn back to high until finished.
7. Water content will vary from onion to onion, so if your confit is still quite watery towards the end, remove lid and allow excess water to cook off.
8. This will keep for at least two weeks, covered, in the refrigerator.
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