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Confit onions

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Ingredients for 6 servings:

  • 200 ml olive oil
  • 20 pearl onions or shallots or very small onions
  • 2 bay leaves
  • 2 sprigs rosemary
  • 4 sprigs of thyme
  • ½ clove(s) garlic
  • 2 tsp brown sugar
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

a very nice side dish to braised dishes

Peel the onions and trim off the roots and tips. Prepare a suitable ovenproof dish that just barely holds the onions. Place the bay leaves, garlic, and herb sprigs on the bottom layer, then place the onions on top. Sprinkle with sugar, salt, and pepper and pour in the oil. The onions should be just covered. Heat on the stovetop to 80°C, then cook in an oven preheated to 160°C (top/bottom heat) for about half an hour, until the onions no longer offer any resistance when pierced with a knife or a rolling pin. Serve immediately while hot with a braised dish or store in the cooled oil for later.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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