Five-Onion Confit

Name: Five-Onion Confit
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium red onion, thinly sliced; 1 medium white onion, thinly sliced; 1 medium yellow onion, thinly sliced; 3 shallots, thinly sliced; 1 large leek, chopped (see Note); 5 garlic cloves, chopped; 1 tablespoon balsamic vinegar; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon sugar

11 ingredients

5 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
1 medium white onion, thinly sliced
1 medium yellow onion, thinly sliced
3 shallots, thinly sliced
1 large leek, chopped (see Note)
5 garlic cloves, chopped
1 tablespoon balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar

Directions

1

Heat the oil in a large saucepan over medium heat.
2

Add the onions, shallots, leek, garlic, vinegar, salt, pepper, and sugar and stir.
3

Cook the onion mixture, stirring occasionally, for 45 minutes.
4

Reduce the heat to low and continue cooking for 15 minutes, or until the onions are soft and brown and reduced to about 1 cup.
5

The confit will keep, covered, for up to 5 days in the refrigerator.