Caramelized Onion Confit

Right before Halloween I visited a local farm with my family to pick out some pumpkins. We got a couple for carving, a few small ones for deco, a big beautiful Italian variety for some Homemade Pumpkin Gnocchi I had to make, AND then a giant 2 lb onion that I just couldn’t resist :)

After a couple of days of this onion sitting on my counter I started wondering why I bought such a huge one without a plan for what I was going to do with it…haha. French onion soup…no, pickled onions…no, onion rings…no, and then I remembered something I hadn’t had in a long time…onion confit. A tangy sweet caramelized onion topping that goes perfectly on bruschetta toasts or cheese. Perfect for steaks, salads or sandwiches. Perfect to add into cream cheese for a fun spread. Perfect added to an olive oil and vinegar dressing. Perfect to just have on hand for whenever and whatever…especially with the holidays coming up!

The Recipe - Caramelized Onion Confit

2 lbs Yellow Onion sliced thinly
2 Tbsps Butter
1 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
1/2 - 1 tsp brown sugar

1. Slice the onion thinly. A mandoline slicer makes fast work of this but a knife does just fine too.

2. Melt the butter and olive oil together in a large skillet over medium heat. Add sliced onion and salt, stir to coat the onion in the butter/olive oil mix.

3. Cook the onions for approx 50 min to 1 hour, stirring occasionally and adding a bit of water if the onions start to stick. Make sure to not let them burn. The onions will soften, cook and then start to caramelize. They will be a nice brown color when ready.

4. In the last 5 minutes or so of cooking, add in the balsamic vinegar. Cook for a 2 min and taste. Add sugar if desired. I like just a bit :) Cook for another 2 min if sugar was added.

Makes approx 1 1/4 cups. Will store in the fridge for at least 3 weeks.