Onion Confit

Preparation info
    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

This delicious relish goes well with pates and cold meats.

Ingredients

  • 1 kg / lb onions
  • 100 g /

Method

Peel the onions, then cut in half lengthwise. Place cut sides down and slice very thinly from top to bottom.

Melt the butter over a low heat, then add the onions. Stir to coat, and sweat gently until collapsed, stirring frequently. Increase the heat to medium and, stirring constantly, take the onions to a golden brown.

As they start to darken further, add the sugar, red wine, sh