Marian Burros's Onion Confit

By Marian Burros

Updated Oct. 12, 2023

Total Time
1 hour 40 minutes
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Rating
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Ingredients

Yield:Enough for 6 servings of beef
  • 3large white onions
  • 2tablespoons peanut oil
  • â…“bunch fresh sage leaves, chopped
  • 2ounces champagne vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

72 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel onions, and slice into thin strips.

  2. Step 2

    Heat peanut oil in a large heavy skillet and saute onions over medium heat, stirring often. After about 30 minutes of cooking it might be necessary to add a little water to prevent them from sticking.

  3. Step 3

    After 1 hour add the sage leaves and vinegar and continue cooking, stirring often, 30 minutes more. Set aside until beef is done.

Tip
  • The confit can be made a day ahead and refrigerated. Warm slowly to serve.

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Comments

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Frederick Tibbetts

The nice thing about a confit like this is that it will keep in the fridge for a week, and will enhance almost any protein (beef, chicken, pork, salmon) you put it with. Not quite a side, but a delightful garnish.

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