Petits Oignons en Confit

Name: Petits Oignons en Confit (Preserved baby onions)
Prep time: 5 min
Total time: 5 min
Cuisine: France
Ingredients: salt and pepper; 3 tablespoons each of red wine vinegar, olive oil, brown sugar, tomato purée and raisins; salt and pepper; 3 tablespoons each of red wine vinegar, olive oil, brown sugar, tomato purée and raisins; 3 tablespoons each of red wine vinegar, olive oil, brown sugar, tomato purée and raisins; 3 tablespoons each of red wine vinegar, olive oil, brown sugar, tomato purée and raisins; 3 tablespoons each of red wine vinegar, olive oil, brown sugar, tomato purée and raisins; 300 ml (½ pint) water; 6 cloves of garlic, chopped coarsely; 500 g (1 lb) baby onions, peeled

Preserved baby onions

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
5 min

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

Confit is a traditional method of preserving foods by long slow cooking until they are meltingly soft. Usually a confit is made with duck or goose, but vegetables can also be cooked ‘en confit’, rather like a chutney, to last through the winter. These onions are good with roast pork and duck, whether hot or cold.

Ingredients

500 g (1 lb) baby onions, peeled
300 ml (½

Europe
France
Starter
Vegan
Gluten-free
Winter

Method

Combine all the ingredients in a heavy pan and simmer them very gently, covered, for 1 hour. Remove the lid and continue cooking for 30–45 minutes more until most of the liquid has evaporated and the onions are glazed and very soft. Taste the confit for seasoning. It can be kept in the refrigerator for up to three months if sealed. Serve it hot or at room temperature.