Onion Confit

Top down view of bowl of cooked onions

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These tangy, melt-in-your-mouth onions are worth waiting for.

  • Author: Kristine
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 cup 1x



2 tablespoons olive oil

2 sweet onions, peeled, tough core removed, cut in quarters and sliced thin (about 4 cups)

1/4 teaspoon black pepper

1/4 teaspoon salt

2 teaspoons white wine vinegar

2 teaspoons balsamic vinegar

1/3 cup vegetable broth

1 1/2 teaspoons sugar


1. Heat the oil in a large skillet over medium heat. Add the onions, coat with oil, and reduce heat to medium-low.

2. Season with pepper and salt and break up any big pieces with a wooden spoon.

3. Cook the onions slowly, until soft, about 30 minutes. Your goal is keep them over the heat for a long time without letting them get brown.

4. Stir in the vinegars, broth, and sugar.

5. Cook for another 10 minutes or until the liquid has been absorbed.


Adapted from Kayotic Kitchen’s recipe.