Onion confit à la Klaumix

Ingredients for 1 servings:

• 1 kg onion(s), red
• ½ kg onion(s)
• 1 bulb(s) garlic, young
• 4 tbsp olive oil
• ½ tsp salt
• 100 ml rum
• 1 tbsp balsamic vinegar, dark
• 4 tbsp raw cane sugar
• 100 ml maple syrup
• 1 tbsp sesame oil, dark
• 2 tsp chili paste, fermented
• 1 tbsp fish sauce

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 days 3 hours 5 minutes

Peel and quarter the onions, then slice them into thin strips. Process the garlic in the same way. Heat the oil in a deep pot. Add the onions to the oil and sauté with the lid on over medium heat for about 45 minutes. Then add the garlic and all other ingredients. Sauté with the lid on for another 20 minutes. Remove the lid and let the confit simmer slowly over low heat. Be careful not to burn anything. Add a little oil if needed. Transfer the onion confit to clean jars. Once cooled, let it sit in the refrigerator for 2 days. After that, it will keep for a very long time.