| Cuisine: American | Type: Technique | Serves: |
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Source:
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Tom Colicchio "Think Like a Chef" |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 tbs. extra-virgin olive oil 6 onions, peeled and thinly sliced (about 12 cups) Kosher salt and freshly ground black pepper 1 cup chicken stock 2 tbs. white wine vinegar 2 tbs. fresh thyme leaves 4 anchovy fillets, chopped (optional) |
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Instructions:
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1. 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 an hour or 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. |
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2008-12-20