Photograph of the finished Confit d oignon

France · Hành tây ngào mứt kiểu Pháp

Confit d oignon

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Onion Onion 12
  • Photograph of Red wine Red wine 600 ml
  • Photograph of Wine vinegar Wine vinegar 140 ml
  • Photograph of Sugar Sugar 240 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Dried thyme leaves Dried thyme leaves 24 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Black pepper Black pepper 16 g

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.

Start cooking