Confit d oignon

Method

1. 1 Slice the onion into thin, even slices about 3 mm thick using a very sharp knife.
2. 2 Sauté the onions in butter over the lowest heat for 40 minutes, stirring every 5 minutes.
3. 3 Forty minutes over low heat is ideal; stir-frying over high heat will burn the onions instead of caramelizing them.
4. 4 Sprinkle with sugar and stir for another 10 minutes until the sugar coats the onions.
5. 5 Pour in the red wine and wine vinegar, then add the thyme and bay leaves.
6. 6 Simmer for 30 minutes until the mixture thickens like jam, then let it cool and store in an airtight jar.

With an appliance

• Oven 2 hr 40 min

  Replace step 2: spread the onions with butter in a deep baking tray and bake on the middle rack of the oven at 150 degrees for 60 minutes, turning every 20 minutes; steps 4–6 continue cooking on the stovetop for 40 minutes with sugar, wine, and vinegar until thickened like jam.