Onion Confit with Raisins

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Onion confit is excellent hot with roast pork and game, or served at room temperature with pâtés and terrines.


  • 1 lb/500 g pearl onions, peeled and trimmed
  • 1 ¼ cups/310


  1. Put all the ingredients, except the salt and pepper, into a saucepan and bring to a boil. Reduce the heat and simmer, uncovered, until the onions are very tender, about 45 minutes. Most of the water should evaporate so that the mixture is moist but not swimming in liquid.
  2. Add salt and pepper and taste for seasoning. Discard the bouquet garni and remove from the