easy 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?

Onion 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.

ingredients:

• 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

directions:

• 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!