Crock Pot Onion Confit
photo by moxie
- Ready In:
- 18hrs 15mins
- Ingredients:
- 9
- Yields:
-
1 batch
ingredients
- 1⁄4 cup unsalted butter
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons demi-glace (I use beef)
- 3 tablespoons sherry wine or 3 tablespoons port wine
- 7 -9 large onions, sliced enough to fill crock pot to the top
- salt and pepper
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 tablespoon brown sugar (optional)
directions
- If you don't have demi-glace, take 2 cups good-quality stock and reduce to 1/2 cup.
- Place everything in crock pot and thoroughly combine.
- Turn to high, until just before going to bed (about eight hours).
- Stir.
- Turn to low for overnight.
- Upon waking, stir, and turn back to high until finished.
- Water content will vary from onion to onion, so if your confit is still quite watery towards the end, remove lid and allow excess water to cook off.
- This will keep for at least two weeks, covered, in the refrigerator.
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Reviews
-
I've made onion confit many times, always using a crock pot. The recipe has varied, from this one, to several of the others on Recipezaar, to a whole series from a 90 page discussion on onion confit at eGullet.com!! The basic idea is "onion + oil + aromatic(s)". Aromatics have included white and/or red wines, champagne, cognac, herbs and spices (e.g., rosemary), fruit (e.g., oranges). The result is always amazing ... If you are adapting a different onion confit recipe to crockpot, remember that you will probably need to reduce the liquid you're adding ... or increase the cooking time. I've seen crockpot confit recipes that go out to 18-24 hours at low heat ... and the resulting confit is like liquid gold, whether on a pizza, as a base for onion soup, or as an accompaniment to a wonderful meat ... Thanks, s'kat, for a wonderful recipe ... and the basis for so many more!
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography