Crock Pot Onion Confit
Transform humble onions into a rich, velvety delicacy with this Crock Pot Onion Confit recipe—a slow-cooked masterpiece that elevates any dish it graces. Using just a handful of pantry staples like yellow onions, butter, olive oil, and aromatic fresh thyme, this recipe unlocks layers of caramelized sweetness balanced by a hint of balsamic tang. The slow cooker does all the heavy lifting, gently coaxing the onions to perfection over 8 hours with minimal effort. Ideal as a topping for crusty bread, a savory addition to roasted meats, or a flavor-packed condiment for soups and pasta, this onion confit is as versatile as it is irresistible. Make a batch, and enjoy the sweet, savory magic that can be refrigerated for up to two weeks or frozen for later indulgence. Keywords: Crock Pot Onion Confit, slow-cooked onions, caramelized onion recipe, versatile condiment.
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Recipe Information
Ingredients
- 6 large Yellow onions
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 1 whole Bay leaf
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Balsamic vinegar
- 0.25 teaspoons Black pepper
Instructions
Peel and thinly slice the yellow onions into even slices. This ensures the onions cook evenly.
In a large skillet, melt the unsalted butter and olive oil over medium heat. Add the onions and stir to coat them in the fat.
Cook the onions in the skillet for 7-10 minutes, stirring occasionally, until they are just starting to soften and become translucent.
Transfer the softened onions to the crock pot, spreading them out evenly.
Add the fresh thyme sprigs, bay leaf, salt, sugar, and black pepper to the crock pot. Toss gently to combine the seasoning with the onions.
Set the crock pot to low heat and cook the onions for 8 hours. Stir the mixture every 2 hours to ensure even cooking and prevent sticking.
After 8 hours, remove the thyme sprigs and bay leaf. Stir in the balsamic vinegar for a touch of acidity and deeper flavor.
Taste and adjust seasoning if necessary, adding more salt or pepper to taste.
Allow the onion confit to cool slightly before transferring to jars or an airtight container. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Serve as a topping for toast, alongside roasted meats, in sandwiches, or as a flavorful addition to pasta or soups.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 45.1 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
