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.
Sweet Onion Confit
Ingredients:
- 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
Directions:
- 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.
Kitcheninspirations 
I followed this recipe exactly but after 5 hours in the oven, my onions are still pale and soupy. Not sure if they can be saved at this point but would appreciate any advice.
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That is quite strange, perhaps there was too much liquid and that inhibited the caramelization process. I
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[…] posted my take on the original recipe here, but I never took a photo of it. Well, you’re in luck because I made some up on the weekend […]
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Thanks for the clarification. It’s not your fault, I’m just dense sometimes. 🙂 I will definitely make this again and, in fact, just bought 4 large vidalia onions for the purpose.
I used my 5 1/4qt Le Crueset dutch oven and its lid is quite moisture tight so I can understand why the liquid did not evaporate.
I do have to reduce the vinegar content though. Probably to just a couple of tablespoons and then maybe a splash of balsamic right at the end. I’m subbing water for the white wine as well. 🙂
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The balsamic will add a nice flavour.
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Thank you for the correction. I want to make some caramelized onions but standing over a stove and stirring for an hour (I’ve done it and don’t want to repeat the experience) is not something that really appeals to me. This looks like a much better method. 🙂
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Thank you! This recipe works like a charm!
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I made the recipe today and though the technique worked well and gave me ‘unburned’ onion jam, I found the vinegar taste much too strong. The sweetness of the Vidalia onions did not come through.
It also took quite a long time to evaporate the majority of the liquid. I ended up having to remove the lid and then the parchment cover and finally increase the temperature to 300 deg F and it still took almost 5 hrs before it was done.
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I’ll review the instructions again, but you’re not supposed to put the lid on, just the parchment! Sorry if that didn’t come through. The vinegar is a personal taste thing; both my husband and I really love it. I hope you will customize the recipe to your own personal taste, it’s a keeper!
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“2 tbsp cup extra-virgin olive oil”
This line in the list of ingredients is confusing. Help please. 🙂
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Typo, thanks so much for pointing that out. I shall correct it immediately!
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