Onion Confit
Makes 2 cups
Cooking chopped onions slowly over low heat caramelizes their natural sugars and turns the pungent vegetables into a rich, ultraversatile spread that will keep for up to a week in the fridge. Try slathering it on bread and toasting with cheese for an open-faced sandwich, spread it on pizza dough, stir it into sour cream for a homemade dip, or thin it with vegetable broth for easy onion soup.
- 3 Tbs. olive oil
- 8 large red or yellow onions, chopped, or 3 10-oz. bags frozen diced onions (8 cups)
- 1 tsp. salt
- 1 cup beer
- 1 sprig fresh thyme or ½ tsp. dried thyme
- 2 Tbs. Dijon mustard
at a glance
