Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This recipe sounds like it uses a lot of onions but, after long slow cooking, they go down to a small intensely flavoured residue. Anyway you cannot cook a small amount in this way and get the right result. As well as serving onion confit as a vegetable, you could also try it tossed with pasta or on crostini. The addition of cassis, the blackcurrant liqueur used with dry white wine to make kir, is a suggestion from Alice Waters, the celebrated Californian restaurateur and food writer.