Prep 15 mins
Cook 18 hrs
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.
- 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)
- If you don't have demi-glace, take 2 cups good-quality stock and reduce to 1/2 cup.
- Place everything in crock pot and thoroughly combine.
- Turn to high, until just before going to bed (about eight hours).
- Turn to low for overnight.
- Upon waking, stir, and turn back to high until finished.
- 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.
- This will keep for at least two weeks, covered, in the refrigerator.
I've made onion confit many times, always using a crock pot. The recipe has varied, from this one, to several of the others on Recipezaar, to a whole series from a 90 page discussion on onion confit at eGullet.com!! The basic idea is "onion + oil + aromatic(s)". Aromatics have included white and/or red wines, champagne, cognac, herbs and spices (e.g., rosemary), fruit (e.g., oranges). The result is always amazing ... If you are adapting a different onion confit recipe to crockpot, remember that you will probably need to reduce the liquid you're adding ... or increase the cooking time. I've seen crockpot confit recipes that go out to 18-24 hours at low heat ... and the resulting confit is like liquid gold, whether on a pizza, as a base for onion soup, or as an accompaniment to a wonderful meat ... Thanks, s'kat, for a wonderful recipe ... and the basis for so many more!
S'kat, these were awesome. I used half white onions and half yellow. None of them were sweet onions. I subbed 2 Tablespoons of fresh thyme for the dried, but otherwise made no changes. These were awesome on a toasted baguette with some chevre.
I enjoyed this. Essy prep although I thought I would die from peeling onions...smile! Great base for onion soup which I made the next day. Great recipe!