Southern Sweet Onion Confit

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Southern USA Sweet Onion Confit

1 cup butter

3 pounds sweet onions such as Vidalia, Wadmalaw, Maui,

or Walla Walla Sweet, peeled and sliced stem-to-root

into 1/4 inch slices

4 bay leaves

1 fresh thyme sprig

1 tsp. salt

3 whole black peppercorns

2 whole allspice berries

 

 

 

In a large heavy saute pan or Dutch oven, melt the

butter over medium heat. Add the onions and seasonings

and stir carefully to coat the onions in the butter

but not to break up the bay leaves. Make sure there

are no pieces of onion skin or any yellowed or soft

spots on the onions. If there are, remove them from

the pan. Cook, stirring occasionally so they don't

stick or brown, until the onions are translucent,

about 1 hour. Meanwhile, sterilize a quart jar and lid

by placing them in a simmering water bath and leaving

them there until needed. When the onions have finished

cooking, remove the herbs and spices and discard, then

put the confit in the jar. Run a chopstick or tool

designed for the purpose around the inside of the jar

to release any air bubbles, then seal. The onions will

keep several weeks. I put the confit out with hearty

bread on the hors d'oeuvre table. Always use a clean

utensil to remove the confit and be sure to leave a

layer of fat on top of the onions as an extra seal.

 

Makes 1 quart.

 

Source: Adapted from The New Southern Cookbook

Formatted by Chupa Babi in MC: 06.15.05

 

ChupaNote; the original recipe called for rendered

duck fat, which I replaced with butter. Next time I

make this, I'll a couple of Tablespoons of brown sugar

and some red pepper flakes.

 

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