Hot and Sweet Onion Confit
Dive into the perfect balance of bold flavors with this **Hot and Sweet Onion Confit**, a savory-sweet condiment that transforms any dish into a gourmet experience. Made with caramelized yellow onions, a touch of honey, and a splash of balsamic vinegar, this recipe dances between sweet, tangy, and spicy, thanks to a dash of red pepper flakes and fresh thyme. Slow-cooked to achieve a rich, jammy texture, this onion confit is ideal as a topping for toasted bread, grilled meats, or a charcuterie board centerpiece. Ready in under an hour and easily storable, it’s the ultimate make-ahead treat to elevate your next meal. Perfect for lovers of caramelized onions, sweet and spicy condiments, and versatile flavor boosters.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups (thinly sliced) Yellow onions
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 3 tablespoons Honey
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Red pepper flakes
- 1 teaspoon (chopped) Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Water
Instructions
1. Peel and thinly slice the yellow onions, ensuring even slices for consistent cooking.
2. Heat a large, heavy-bottomed skillet or sauté pan over medium heat and add the butter and olive oil.
3. Once the butter has melted and combined with the oil, add the sliced onions to the pan and stir to coat them evenly.
4. Sprinkle in the salt and freshly ground black pepper. Reduce the heat to medium-low and cook the onions, stirring frequently, for about 25-30 minutes until they become golden brown and caramelized.
5. Add the honey and balsamic vinegar to the pan, stirring to incorporate them fully into the caramelized onions.
6. Stir in the red pepper flakes, fresh thyme, and water. Allow the mixture to cook for another 15-20 minutes on low heat, stirring occasionally. The confit should be rich and jammy in consistency.
7. Taste and adjust the seasoning if needed. Additional salt or honey can be added based on personal preference.
8. Remove the confit from the heat and let it cool slightly before serving.
9. Serve warm or at room temperature as a versatile topping for toasted bread, grilled meats, or alongside cheese plates. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 113.2 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 311 mg | 24% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2106 mg | 45% | |
*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.
