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Vidalia Onion Confit
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Condiment
Cuisine: American
Servings: 12 servings
Calories: 37kcal
Author: Chula King


  • 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
  • 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.


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