Caramelised onion confit

Caramelised onion confit

By
From
Leiths How to Cook
Makes
300 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3 medium onions
30g butter
2-3 tablespoons soft light brown sugar
75ml red wine
thyme sprigs
salt
freshly ground black pepper

Method

  1. Halve, peel and thinly slice the onions. Heat the butter in a frying pan and add the onions. Cover with a damp cartouche and lid and sweat the onions until softened, about 10–15 minutes.
  2. Remove the lid and cartouche, turn up the heat to medium, stir in the sugar, to taste, and continue cooking for 10–15 minutes until the onions are golden brown.
  3. Stir in the wine and cook gently until it has mostly evaporated and the onions are a deep brown colour. This can take up to 15 minutes.
  4. Finely chop enough thyme leaves to give you ¼–½ teaspoon and stir them into the confit. Season with salt and pepper to taste and allow to cool. Use the caramelised onion confit as a garnish for meat and poultry dishes and terrines.
Tags:
Leiths School of food and wine
cookery course
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