Onion confit

This is so good as to make you literally swoon. Most of us tend to think caramelized onions are magical, but onion confit takes it even further.

Onion confit is simply onions cooked very slowly in a little water and butter to bring out all the onions’ sweetness without coloring them. This recipe is a component of the Bacon and onion quiche, but it can be used in all kinds of dishes – from fish to potatoes and green vegetables to quiche or as a spread in a sandwich.

Makes 2¾ cups

INGREDIENTS

about 2½ pounds (2 to 3 large), Spanish onions 8 tablespoons (4 ounces), unsalted butter – cut into chunks 1½ teaspoons, kosher salt

bouquet garni outer leaves (dark green) of leek 8 sprigs thyme 2 sprigs Italian parsley 2 bay leaves ½ teaspoon black peppercorns

DIRECTIONS

To make a bouquet garni (seasoning packet or sachet) lay a dark green outer leaf of leek, about 6-7 inches long, and top it with 8 sprigs of thyme, 2 sprigs of Italian parsley, 2 bay leaves and ½ teaspoon of whole black peppercorns. Wrap another leek leaf or two (of the same size) around the whole thing to form a fat bundle - and tie the bundle with kitchen twine in at least 3 places to secure it. (Alternatively, the entire mixture may be enclosed in a 7-inch square of cheesecloth and tied into a bundle with kitchen twine.)

Cut off the tops and bottoms of the onions and cut the onions lengthwise in half. Remove the peel and outer layers. Cut a V wedge in the bottom of each half to remove the core and pull out any solid flat pieces from the center. Lay an onion half, cut side down, on a cutting board with the root end toward you. There are lines on the outside of the onion; cut along these lines (the grain) rather than against them to help the onions soften more quickly. Holding the knife almost parallel to the board, slice the onion lengthwise into ¼-inch-thick slices, following the lines of the onion. Once you cut past the center of the onion, the knife angle will become awkward: Flip the onion onto its side (toward the knife), return the knife to the original position, and finish cutting the onion. Separate the slices of onion, trimming away any root sections that are still attached. Repeat with the remaining onions. (You should have about 8 cups of onions.)

Warm ¼ cup of water in a large pot over low heat. Add the butter and whisk gently to melt it. Add the onions, salt, and bouquet garni, stir to combine, and place a parchment “lid” (a piece of parchment, cut to fit) on top, pressing it against the onions.

Cook very slowly, stirring the onions every 20 to 30 minutes at first, more often toward the end of cooking, for about 2 hours. The onions will wilt and steam will rise, but they should not brown. Check the onions after about 30 minutes: If they seem lost in the pot, transfer to a smaller pot and cut down the parchment lid to fit. If there is a lot of liquid remaining at this point, you can turn up the heat slightly to cook a bit more rapidly. After about 2 hours, the onions will have softened but should not be falling apart; there still may be liquid left in the pot. Remove and discard the bouquet garni. Allow the onions to cool in their liquid. Transfer the onions, with their liquid, to a plastic container and refrigerate for up to a week. Drain the confit before using.