Onion Confit



Serving size

2 Tablespoons
75 minutes

This recipe can easily be multiplied and makes great leftovers, hot or cold.

Onion Confit


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


Place the mushrooms in small bowl. Boil the water and pour it over the mushrooms.

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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"I marmaladed a slice of toast with something of a flourish and I don't suppose I have ever come much closer to saying 'Tra la la' as I did the lathering for I was feeling in mid-season form this morning."

P.G. Wodehouse