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

vote now
Side dish
Very Easy
45 min
118 Kcal

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 creamy, and each spoonful reveals layers of flavor that only time can develop. Versatile and elegant, this delicacy can be served with roast meats, sandwiches, burgers, on a cheese board or as a base for sophisticated starters such as bruschettas or savory tarts. It's the kind of preparation that elevates even the simplest dishes and wins over any palate.

Ingredients

4
Estimated cost: 0.75€ (0.19€/serving)

Materials

  • Knife (or mandoline)
  • Cutting board
  • Frying pan

Preparation

Preparation5 min
Cook time40 min
  • Onion confit: simple, elegant and perfect with meats and cheeses - Preparation step 1Peel and halve the onions. Then thinly slice.
  • Onion confit: simple, elegant and perfect with meats and cheeses - Preparation step 2Melt the butter in a frying pan over medium heat and add the olive oil.
  • Onion confit: simple, elegant and perfect with meats and cheeses - Preparation step 3Add the chopped onions and season with salt, pepper and sugar.
  • Onion confit: simple, elegant and perfect with meats and cheeses - Preparation step 4Simmer over medium heat until golden and caramelized. This stage can take between 30 and 40 minutes, depending on the thickness of the onion.
  • Onion confit: simple, elegant and perfect with meats and cheeses - Preparation step 5Then pour in the balsamic vinegar to deglaze. Continue cooking until it reduces a little more and becomes creamy.
  • Onion confit: simple, elegant and perfect with meats and cheeses - Preparation step 6It's ready. Serve with grilled meats, cheeses and risottos. Enjoy!

Rate this recipe

FAQ ❓

What is onion confit and what is it good for?

Onion confit is a preparation in which onions are slowly cooked in fat and sugar until they are soft, golden and sweet-tasting. It is often used as an accompaniment to meats, burgers, cheeses, pâtés and even artisan sandwiches. Its creamy texture and balance between sweet and sour make it a versatile preparation for adding depth to simple dishes. It can also be used in bruschettas, savory pies and cold cuts. For those who like to cook, confit works as a "wild card" that transforms ordinary recipes into something more refined and full of personality.
Although they look similar, onion confit is cooked more slowly and with a greater amount of fat, while traditional caramelized onions rely more on the onion's natural sugar and a slightly drier cooking process. Confit has a deeper flavor, softer texture and intense shine, perfect for serving as an elegant side dish. Caramelized onions, on the other hand, tend to be firmer and slightly sweeter. If you're looking for a preparation with a complex flavor and a gourmet touch, confit is the best choice; if you prefer something quick and simple, the traditional caramelized version will do just fine.
Onion confit lasts 5 to 7 days in the fridge when stored in a tightly closed container. To ensure better preservation, wait until it has cooled down before storing and cover the surface with a drizzle of olive oil to prevent oxidation. Another tip is to use a sterilized glass jar, which increases the shelf life and helps maintain the flavour. If you want to make it even longer, you can freeze it for up to 3 months, dividing it into small portions to make it easier to use later. Simply defrost in the fridge and heat quickly before serving.
It is possible to make onion confit without sugar while maintaining a good flavor. Onions have natural sugars that caramelize slowly during cooking, so just cook them on a very low heat for longer. You can intensify the flavor by adding a touch of balsamic vinegar, soy sauce or a little white wine, which helps to balance the acidity and reinforce the aroma. Another tip is to use red onions, which tend to be sweeter. The result will be a less sweet but equally tasty confit, great for low carb diets or those who prefer a less sugary profile.
Purple onions are often preferred for confit because they taste sweeter and result in a vibrant, attractive color. However, yellow or white onions also work very well, offering a milder, more classic flavor. The choice depends on the desired result: purple for a more striking touch and elegant look, yellow for a more traditional version. The important thing is to slice them all evenly to ensure even cooking and a creamy texture, which are the hallmarks of a good confit.

Nutrition

for 1 serving / for 100 g
Calories: 118Kcal
  • Carbo: 3.8g
  • Total fat: 10.9g
  • Saturated fat: 5.8g
  • Proteins: 0.5g
  • Fibers: 0.6g
  • Sugar: 3.1g
  • ProPoints: 3
  • SmartPoints: 5
Nutritional information for 1 serving (50g)
Gluten free

Cookware

burner

Attributes

Suitable for freezing
Keep refrigerated
PetitChef_OfficialPetitChef_Official

Questions

Photos of members who cooked this recipe

Mirella MendonçaMirella Mendonça
I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

Comments

Rate this recipe: