Vidalia Onion Confit is an amazing sweet and savory accompaniment to lots of dishes, from sizzling steaks to the lowly burger. Sliced onions are cooked to a jam-like consistency with a secret ingredient, and seasoned with salt, pepper and a bit of vinegar. The sweet and savory comes from the onions, with a hint of balsamic vinegar.
Ingredients for Vidalia Onion Confit:
Making the Vidalia Onion Confit:
I started by slicing the onions ¼-inch thick. Then, I tossed them with some baking soda. You might think that baking soda is an odd thing to use. However, a small amount aids in producing the browning Maillard reaction. More importantly, the baking soda quickly breaks down the onions, enhancing their movement to the jam-like stage.
I heated the butter and olive oil in a 12-inch skillet over medium heat. When the butter had melted, I added the onions, and gave them a good stir. Then, I reduced the heat to medium low, and let the onions slowly cook for about 45 minutes. After 45 minutes, I added the salt, pepper, and balsamic vinegar. I turned the heat up to medium high to let the onion mixture further reduce to a perfect jam-like consistency. This took another 10 minutes or so.
I was amazed at the transformation in the onions that occurred during the cooking process. Mr. Wizard (a.k.a. the Master Taste Tester) explained, or tried to explain the chemical reaction that occurs with the addition of baking soda. Whatever the reason, I ended up with about ¾ cup of the Vidalia Onion Confit. It was totally awesome – both sweet and savory from the onions, with a hint of balsamic vinegar. I served the Vidalia Onion Confit on grilled Portobello burgers (stay tuned!). Yum!
Vidalia Onion Confit
- 2 large Vidalia onions, peeled and sliced ¼-inch thick
- ¼ teaspoon baking soda
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 ½ teaspoons balsamic vinegar
- Place sliced onions in large bowl. Sprinkle on baking soda; toss to evenly coat. Set aside.
- Heat butter and olive oil in 12-inch skillet over medium heat. Add onions; toss to coat with butter/olive oil mixture. Reduce the heat to medium low. Cook, stirring occasionally, until onions are almost of a jam-like consistency, about 45 minutes.
- Add salt, pepper, and balsamic vinegar. Increase heat to medium high. Cook, stirring occasionally, until mixture is reduced to a thick jam-like consistency, about 10 minutes.
- Yield: About ¾ cup.