Onion confit: easy, inexpensive and ideal for festive meals

Store-bought confit helps out, but the homemade version has a real advantage: taste. The onion becomes meltingly soft and slightly sweet, with a hint of acidity to balance it all out. You can adjust the texture, sweeten more or less, add spices, play with wine or balsamic... in short, personalize it according to the dish it's intended for.

It's also an economical and versatile preparation. Just a few onions are enough to fill a small jar that can be used to accompany several festive meals.

The basis is simple: sliced onions are gently sautéed in a little butter or oil, then stewed with sugar (or honey), a dash of vinegar and sometimes a little wine. Cooking must be gentle and even, so that the onions become tender without burning.

The result is a glossy, slightly caramelized confit that's neither too dry nor too runny. It's this soft texture that makes it the perfect accompaniment to foie gras, cheese or roast meat.

Onion confit: simple, elegant and perfect with meats and cheeses

The onion is one of those simple preparations that carries a deep and enveloping flavor. Cooked slowly in olive oil , butter or both, the onion is transformed: its acidity gives way to a delicate sweetness, its texture becomes soft and almost...

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Onion confit has its place in many festive dishes:

• with foie gras, on toast or as an appetizer: the sweet-savory combination works perfectly;
• with cheese, especially hard or strong cheeses (comté, tomme, ewe's milk, etc.);
• with charcuterie, for a sweet touch;
• in a festive sandwich, with roast chicken or turkey;
• with meat, especially roasts and poultry;
• on a savoury tart, for a deeper flavour.

It's a simple yet versatile condiment.

Yes, and we even recommend it. Onion confit tastes even better the next day. It can be stored :

• in the refrigerator, in a closed jar, for 4 to 5 days;
• or sterilize it in jars, so you'll have plenty on hand for the whole month of December.

This makes it an ideal preparation for getting organized before the holidays: you make it once, and take it out when it's time to set the plates.

A few simple ingredients, gentle cooking, a jar in the fridge... and you've got something to accompany foie gras, cheeses or festive meats without complicating your life. A practical, economical and ever-popular December essential.