Onion Confit

Vegetarian Times Issue: November 1, 2008 p.82 — Member Rating: -

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.

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

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.

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