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Le Chaudron recipe

Confit d'oignons de Mamie Praline

Mamie Praline's onion confit

⏱ 95 minServes 1Easy610 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients1 jar

  • 6large onions
  • 100 g (3½ oz)superfine sugar
  • 4 tbspbalsamic vinegar
  • 1 tbspolive oil
  • 1 pinchsalt
  • 6 large onions
  • 100 g (3½ oz) superfine sugar
  • 4 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 pinch salt
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 heavy-bottomed saucepan (3 L / 3 qt)1 chef’s knife (20 cm / 8 in)1 cutting board1 jam jar (250 g / 8 oz) with lid1 wooden spoon1 large pot (5 L / 5 qt) for sterilizing

03 — Method

  1. Put the jar and lid in a pot of boiling water and sterilize for 10 minutes. Lift out with tongs and let dry upside down on a clean towel.
  2. Peel the 6 large onions and slice thinly and evenly, 2 mm (1/16 in) thick.
  3. Heat 1 tablespoon olive oil in the heavy saucepan over low heat. Add the onions and sweat for 15 minutes, stirring, until translucent.
  4. Sprinkle with the 100 g (½ cup) sugar and add the 4 tablespoons balsamic vinegar. Turn up the heat and cook for 10 minutes over high heat, stirring, until the vinegar has completely evaporated.
  5. Cover, lower the heat to very low and cook for 1 hour, stirring now and then. The onions should become dark, glossy and meltingly soft, almost translucent.
  6. Pour the boiling confit into the sterilized jar up to 1 cm (½ in) from the rim, close the lid at once and turn the jar upside down for 10 minutes to create a vacuum.
  7. Let cool completely right side up, then store in the fridge. It keeps for a month and is easy to make ahead.

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CategorySauces