easy onion confit

onion confit

I love the smell of onions sauteing in a pan, it fills the house and mouths begin to water.  Onions fried in olive oil and a bit of s&p is just about the perfect accent to nearly any savory dish.

So the question is, can the perfect condiment get any better?

sauteed onionsOnion confit is sweet and tangy, a great variation on the oh so perfect sauteed onion.  Not better, just different.  Basically an onion jam, it is packed with flavor and would be delicious on anything from grilled cheese to spinach salad.  And it’s really easy to make.


  • 5 medium Vidalia onions, sliced into thin rings
  • a few tablespoons olive oil, for frying
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon dark brown sugar
  • 1/2 cup very dry sherry {I use Sheffield}
  • 1/4 cup apricot preserves
  • pinch salt
  • 1/2 tablespoon butter


  • In a large pan, saute the onions in the olive oil on low heat for about 40 minutes
  • Add the remaining ingredients except the butter
  • Continue to saute on low for another 20 minutes
  • At the last minute add the butter to finish

I am considering making a big batch and canning it.  The trouble is sauteing thirty onions, so I’m going to try roasting them on a couple of baking sheets ~ or maybe a big dutch oven ~ for several hours.  That will really make the house smell amazing!


18 comments on “easy onion confit

  1. no, the perfect condiment could not get any better- I love onions in any way, shape or form and this looks delicious

  2. trixfred30 says:

    I did this! But I overdid mine and they ended up like very salty, very sweet mush. Your’s looks very professional!

  3. ksmith35801 says:

    30 onions would make a large batch! I like the idea of raosting in an oven. Your house will smell marvelous!

  4. sybaritica says:

    I bet that has all sorts of versatile uses beyond just being a condiment1

  5. So simple, yet rather delicious. I adore that little ramekin!

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