Onion Confit
Servings
4Serving size
2 TablespoonsThis recipe can easily be multiplied and makes great leftovers, hot or cold.
Ingredients
| 1/2 ounce Mushrooms, shiitake, dried (or dried porcini mushrooms) |
| 2 cup Water |
| 1 tsp. Olive oil |
| 1 medium White onions (thinly sliced) |
| 1/2 tsp.. Maple syrup |
| 1/2 tsp.. White wine vinegar |
| 1/8 tsp. Salt |
Instructions
Let the mushrooms steep for about 20 minutes. Strain out the mushrooms and use the reconstituted mushrooms in another recipe. Set the mushroom stock aside.
Place the olive oil in a small saucepan over medium-high heat.
Add the onions and sauté, stirring very frequently, for about 10 minutes, or until the onions are translucent and wilted. Do not let the onions brown.
Add the mushroom stock to the onions, stir, and bring the onion mixture to a low simmer. Do not let the mixture boil.
Add the maple syrup, vinegar, and salt, stir, and simmer, covered, for 30 minutes. Stir occasionally.
Uncover and continue simmering for another 30 minutes, stirring occasionally.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This onion confit is similar to a marmalade – thinly sliced and simmered until it is a thick compote. It has terrifically complex flavors, with the onions being sweet and the mushroom broth being umami and just a bit of tartness from the vinegar.