Onion Confit

Preparation info

  • Difficulty


  • 1 cup

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This is an aromatic and pungent sauce-a bit sweet, a bit sour, and just swell. It is wonderful as a condiment, added to pizza or hamburgers, or served with white-fleshed fish, lamb, poultry, or game.


  • ¼ cup extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 onions, slivered
  • ¼ teaspoon coarsely ground black pepper
  • 1 tablespoon sherry vinegar


  1. Heat the oil and butter in a heavy saucepan over low heat. Add the onions and pepper and cook until completely wilted, slowly stirring occasionally, 35 to 40 minutes.
  2. Add the sherry vinegar, stir, and cook an additional 15 minutes. Cool, cover, and refrigerate for up to 3 days. Onion confit also freezes well.