Onion Confit
Vegetarian Times Issue: November 1, 2008 p.82
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.
Directions
Heat oil in pot over medium-low heat. Add onions and salt, cover, and cook 45 minutes (frozen onions may take longer) or until browned, stirring occasionally. Stir in beer, 1 cup water, and thyme, scraping up bits stuck to pot. Partially cover, and simmer 15 minutes, or until liquid has evaporated. Stir in mustard; season with pepper.
ingredient list
Makes 2 cups
- 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
Nutritional Information
Per :
| Calories |
128 |
| Protein |
2g |
| Total fat |
5g |
| Saturated fat |
0.75g |
| Carbs |
17g |
| Cholesterol |
mg |
| Sodium |
388mg |
| Fiber |
2.5g |
| Sugars |
7g |
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