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    Home » Recipes » Vegetables

    Home » Recipes » Vegetables

    Vidalia Onion Confit

    By Chula King · June 21, 2017 · Updated December 26, 2019 Leave a Comment

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    Vidalia Onion Confit is an amazing sweet and savory accompaniment to lots of dishes, including burgers. Sliced onions are cooked to a jam like consistency.

    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.
    Vidalia Onion Confit

    Contents show
    1 Ingredients for Vidalia Onion Confit:
    2 Making the Vidalia Onion Confit:
    3 Vidalia Onion Confit
    3.1 Ingredients
    3.2 Instructions
    3.3 Nutrition

    Ingredients for Vidalia Onion Confit:

    I used the following ingredients: Vidalia onions, baking soda, unsalted butter, olive oil, Kosher salt, freshly ground black pepper, and balsamic vinegar. Baking soda is the secret ingredient.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.

    Sliced onions for Vidalia Onion Confit

    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.Cooking the Vidalia Onion Confit

    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!

    Serving Vidalia Onion Confit on Portobello Burger

    Vidalia Onion Confit

    Vidalia Onion Confit

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Condiment
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 servings
    Calories: 37kcal
    Author: Chula King

    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    Calories: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 76mg | Potassium: 66mg | Fiber: 1g | Sugar: 3g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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    Filed Under: Sauces, Vegetables

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