This makes for a wonderful grilled cheese addition, an even better side serving for steak or  something to be bottled up and saved for crackers and cheese by the fire one Sunday evening. We put together with the help of Epicurious and Diamond Dishes once we realized we had more onions than we’d ever eat.


For a good sized jar (probably 10–12 oz) of confit, we used: 1 Tbsp unsalted butter
3 large onions (peeled and sliced about 1/2 inch thick), pinch of salt, 3 Tbsp balsamic vinegar, 2 cups water and 3 Tbsp honey.

Melt the butter in a large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.

Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and allow to cool.

Eat right away or place into a clean/sterilized jar, seal and place into the fridge for later.

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