This is an adaptation from a recipe from Easy Entertaining with Michael Chiarello on Food Network US. It’s caramelized onions that are so delicious and sweet, I make huge batches and freeze portions! It is a great staple for dips, pizza bases etc.
- 6 large mayan onions (vidalia also work)
- 2 tbsp extra-virgin olive oil
- 1 cup Champagne vinegar (white wine vinegar or cider vinegar also work)
- 1/2 tbsp salt
- 1/4 cup white wine
- Thinly slice onions (I use a mandolin).
- In a heavy bottom pot (that can be put into an oven), slowly simmer the onions in the olive oil over medium-high heat until soft.
- Preheat oven to 250°F
- Add all the remaining ingredients. Bring to steamy simmer, stirring well.
- Cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. NOTE: the parchment is the cover, DO NOT cover with the lid, you’ll retain too much moisture!
- Place the covered pan into a 250°F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions. I like to stir occasionally.
- Allow to cool completely and portion out about 1/2 cup portions into zip lock bags and freeze.
This confit has a variety of uses but my all time favorite is the base coat on a goat’s cheese and crumbled sausage pizza.