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Onion confit

STEVE MANFREDI

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Onion confit
Onion confitNatalie Boog

This is a recipe from American chef Tom Colicchio's book Think Like a Chef.

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Ingredients

  • olive oil

  • 12 cups of thinly sliced white or brown onions

  • a teaspoon of salt

  • 1/2 teaspoon of freshly ground black pepper

  • 1 cup of chicken stock*

  • 2 tbsp of white wine vinegar

  • 2 tbsp of fresh thyme

  • 4 chopped anchovy fillets (optional)

  • * for a vegetarian version, substitute for a good imitation chicken stock (like Massel) or a good vegetable stock.

Method

  1. Heat 2 tbsp of olive oil in a large, deep skillet until it slides easily across the pan. Add 12 cups of thinly sliced white or brown onions, a teaspoon of salt and a 1/2 teaspoon of freshly ground black pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the onions are soft but not brown - about 30 minutes.

    Add a cup of chicken stock and 2 tbsp of white wine vinegar, simmering until the pan is dry and the onions golden - about 30 minutes more. Add 2 tbsp of fresh thyme and 4 chopped anchovy fillets (optional), adjust seasoning and mix well.

    Use warm or at room temperature.

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