Ingredients
Check off ingredients as you go
- Makes 1 large jam jar
- 4 red onions
- 2 tablespoons olive oil
- 1 small glass of water (8 tablespoons or ½ cup)
- 2-3 tablespoons brown sugar
- 2 tablespoons balsamic vinegar (or balsamic glaze)
Slice the onions fairly thinly.
In a large pot or skillet, pour the olive oil and heat gently, add the sliced onions. Cook over high heat for 5 minutes, add salt, pour in the glass of water, then reduce to low heat and continue cooking for 30 minutes. Stir occasionally to check that the onions aren’t sticking.
Add the vinegar and sugar and continue cooking for another 10 minutes.
Transfer to a jar and store in the refrigerator.
Tips
Adjust the cooking time so there’s no liquid remaining, and taste to check if it’s sweet enough for your liking. Some people make it really jam-like and add tons of sugar, but I prefer less as I find too much sugar masks the flavor of the other ingredients you pair it with.
This onion confit is also delicious in a burger or in a warm goat cheese salad, and even on a pizza.