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.
Servings: 12 servings
- 2 large Vidalia onions, peeled and sliced 1/4-inch thick
- 1/4 teaspoon baking soda
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 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 3/4 cup.
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