Years ago we were watching Easy Entertaining with Michael Chiarello and he and a friend had a pizza cook-off. I cannot recall who won, but I do know we came away with the best Onion Confit recipe EVER. I usually make up a couple of batches and freeze; they are perfect for a pizza base, sauce base, dip base, even on a salad with crumbled blue or goats cheese. And because I freeze small quantities, they defrost quite easily. Please click here for Chef Chiarello’s original recipe.
I 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 and I was smart enough (wink, wink) to remember to take a gorgeous daylight filled photo of it.
Incredibly sweet and tangy, these onions make an amazing topping to pizza, salads brioche...the possibilities are endless
For additional ideas on how to use these gorgeous sweet onions, please see:
- Replace the caramelized onion in LCBO’s Cheddar and Onion Dip
- Spread a layer of the onion confit on the bread before you add the topping in this Bruschetta recipe
- Use the onion confit as your base on any pizza, but this Fig and Goats Cheese Pizza would be deeeee-lish
- Add it to the Fajita Salad in this recipe
- And last but not least, replace the dates in this delicious Poached Pear with Stilton, Walnuts and Bacon Salad
Kitcheninspirations 