Rick's Ramblings

Monday, December 22, 2008

Onion Confit

You’ve often heard that great food “layers flavors upon flavors”. A good example of that is the Mushroom Tart that we plan to have as a side dish at Christmas. One of the ingredients, that needs to be prepared ahead of time is an Onion Confit. It has great caramelized onion flavor complimented by some fresh thyme and chicken stock. The recipe comes from Tom Colicchio’s “Think Like a Chef”—a really great book. I prepared the confit on Saturday and it now sits in the fridge, developing even more flavor.

2 tbs. extra-virgin olive oil
6 onions, peeled and thinly sliced (about 12 cups)
Kosher salt and freshly ground black pepper
1 cup White Chicken Stock
2 tbs. white wine vinegar
2 tbs. fresh thyme leaves
4 anchovy fillets, chopped (optional)

Heat oil in a large deep skillet over medium heat until it slides easily across the pan. Add the onions and salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until the onions are very soft but not brown, about 30 minutes. Add the stock and vinegar and simmer, continuing to stir occasionally until the pan is dry and the onions are golden, about 30 minutes more. Add the thyme leaves and anchovies (if using) and mix well. Serve warm or at room temperature. The confit will keep in the refrigerator for about a week.

(I did not use the anchovies given my eventual use for this.)

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