Onion Confit
Onion confit is onions cooked slowly in butter and water until they turn silky without ever browning. The butter and water are stirred into an emulsion, so the onions poach gently instead of frying, and a bundle of thyme, parsley, bay and peppercorns perfumes them over two hours. Use the soft wedges to fill a quiche or stir-fry with cabbage, and save the savory liquid for cooking.
Instructions
Wrap the thyme, parsley, bay leaves, peppercorns and the leek, if you are using it, in a square of cheesecloth. Tie the bundle closed with kitchen twine.
Peel the onions and cut them into 1-inch wedges, following the grain. The grain is the set of lines running from the root end to the tip.
Warm the water in a stock pot large enough to hold all the onions. Add the butter and stir until it melts into the water and forms a smooth, cloudy emulsion.
Add the onions and the salt, and stir to coat them. Lower the heat until the liquid bubbles gently. The onions should not take on any brown color.
Tuck the bouquet garni into the pot and cover it. A lid of parchment paper works well because it holds in the flavor while letting steam escape.
Cook for 2 hours, until the onions are soft but still hold their shape. If a lot of liquid remains near the end, raise the heat slightly to boil some of it off.
Remove the bouquet garni and let the onions cool to room temperature. Drain off the liquid before using, and keep it, since it is tasty on its own.
Use the confit right away, or refrigerate it for up to a week.
Make it personal.
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