Serious Eats: Recipes

Cook the Book: Onion Confit

If you're a fan of sweet caramelized onions, you'll love Tom Colicchio's onion confit. He takes caramelized onions to the next level by simmering them in chicken stock and vinegar for half an hour after the onions have already caramelized, a step that results in richer and sweeter caramelized onions. The onion confit will last for weeks in the fridge—make a large batch and you can easily add it to anything you want, from sandwiches to steak.

Printed from http://www.seriouseats.com/recipes/2007/12/cook-the-book-onion-confit-recipe.html

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