Onion Confit

(San Francisco Chronicle)

Makes about 4 cups- more than double the amount needed for the ham hocks. Halve, or use the extra to garnish pretty much any savory dish.

4 Tbsp butter
4 pounds yellow or red onion, cut into slices about 1/4 inch thick (about 7 cups)
2 fresh or dried bay leaves
2 Tbsp fresh thyme
1 Tbsp chopped fresh savory
1 Tbsp freshly ground black pepper
1/4 cup extra virgin olive oil

Heat oven to 400.

Cut the butter into several chunks and put on a large baking sheet or roasting pan. Place in the oven to melt, 4 to 5 minutes.

Remove the baking sheet from the oven and spread the onions on it. The layer of onions should be about 1 inch deep. If the layer is too thin, the onions will fry. Tuck the bay leaves into the onions, then sprinkle the onions with thyme, savory and pepper. Drizzle the olive oil evenly over the top.

Put the baking sheet in the oven and cook the onions, stirring every 10 or 15 minutes, until they have turned a light golden brown and have reduced in volume by nearly half, 1 to 1 1/4 hours.

Remove from the oven and let cool. Transfer to 1 or more clean, dry jars and cover tightly. Store in the refrigerator for up to 1 week.

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