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Onion Confit
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time: 1 hour
Source: Kristy
| 1 tbs | extra-virgin olive oil |
| 3 | onions, peeled and thinly sliced, (about 12 cups) |
| salt & pepper | |
| 1/2 cup | Chicken Stock |
| 1 tbs | white wine vinegar |
| 1 tbs | fresh thyme leaves |
Heat the oil in a large, deep skillet over medium heat until it slides easily across the pan. Add the onions and salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft but not brown, about 30 minutes. Add the stock and vinegar and simmer, continuing to stir occasionally, until the pan is dry and the onions are golden, about 30 minutes more. Add the thyme leaves and anchovies (if using--2, chopped) and mix well. Serve warm or at room temperature.
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