Marian Burros's Onion Confit
Updated Oct. 12, 2023
- Total Time
- 1 hour 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large white onions
- 2tablespoons peanut oil
- â…“bunch fresh sage leaves, chopped
- 2ounces champagne vinegar
Nutritional analysis per serving (6 servings)
72 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel onions, and slice into thin strips.
- Step 2
Heat peanut oil in a large heavy skillet and saute onions over medium heat, stirring often. After about 30 minutes of cooking it might be necessary to add a little water to prevent them from sticking.
- Step 3
After 1 hour add the sage leaves and vinegar and continue cooking, stirring often, 30 minutes more. Set aside until beef is done.
- The confit can be made a day ahead and refrigerated. Warm slowly to serve.
Private Notes
Comments
The nice thing about a confit like this is that it will keep in the fridge for a week, and will enhance almost any protein (beef, chicken, pork, salmon) you put it with. Not quite a side, but a delightful garnish.