Red Onion Confit
Sweet, savory, and deeply flavorful, this Red Onion Confit is a versatile condiment that will elevate any dish with its caramelized richness. Made from slowly cooked red onions infused with balsamic vinegar, brown sugar, and fresh thyme, this confit offers a perfect balance of tangy and sweet flavors. The onions are simmered to tender perfection, turning irresistibly glossy and jam-like, while the addition of herbs and a touch of seasoning enhances the complexity of each bite. Ideal for serving with cheese boards, as a gourmet burger topping, or as a complement to roasted meats, this easy-to-make recipe is a refrigerator staple that can be enjoyed for up to two weeks. Ready in under an hour with minimal effort, this Red Onion Confit is guaranteed to become your new favorite way to add a burst of bold flavor to everyday meals.
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Recipe Information
Ingredients
- 4 large red onions
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 4 sprigs fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup water
Instructions
Peel and thinly slice the red onions into even rounds or half-moons.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the sliced onions to the skillet and stir to coat them in the oil. Reduce the heat to low and let the onions cook slowly, stirring occasionally, for 20-25 minutes or until they are soft and beginning to caramelize.
Sprinkle the brown sugar over the onions and stir thoroughly. Let the sugar melt and begin to coat the onions, cooking for another 5 minutes.
Pour the balsamic vinegar and water into the skillet and stir to deglaze the pan, making sure to scrape up any browned bits from the bottom.
Add the fresh thyme sprigs, salt, and black pepper. Stir everything together and let the mixture simmer gently over low heat for 15-20 minutes, or until the liquid reduces and forms a sticky glaze over the onions.
Remove the thyme sprigs and discard them.
Transfer the red onion confit to a clean jar or container and let it cool to room temperature before storing. The confit can be refrigerated for up to two weeks.
Serve alongside cheese and crackers, as a topping for burgers or sandwiches, or as a side with roasted meats.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 69.7 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1324 mg | 28% | |
*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.
