Confit d’Oignons

Over the years, I have tasted Confit d’Oignons cooked with wine, or spiced with cardamom or coriander, or even seasoned with soy, but I always come back to the simple original that uses just a few ingredients. At table, it plays the same role as a chutney, a fine accompaniment to ham, duck magret, pork chops, or ribs. Don’t be tempted to use sweet onions. The acidity of regular yellow onions is important in giving depth of flavor to the confit.