Okay, so onions are one of my favourite vegetables. I love them raw, I looked them roasted, I love them sautéed, I love them fried and I love them pickled. They can do anything, as far as I’m concerned. And when they are cooked down with a pinch of cinnamon, a splash of olive oil, a sprinkle of muscovado sugar and a drizzle of balsamic vinegar, they just come alive.
Technically, confit means preserved, and since these onions aren’t actually preserved, it’s more of a onion jam, but you can definitely preserve it if you wish! However, if you plan to eat it all out of the pan as soon as it’s ready, you won’t need that last step. So let’s skip it for now.
- 4 medium onions
- 2-3 tablespoons of olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon muscovado sugar
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of black pepper
- 1/8 teaspoon of cinnamon
Heat the oil in a skillet on a low heat. / Slice the onions and add to the oil with the sea salt, black pepper and cinnamon. / Cook for about 20 minutes or until transparent and golden brown. / Add the sugar whilst stirring for about a minute until the onions are nicely caramelised. / Take off heat and stir in the balsamic vinegar. / Let cool before serving. / Enjoy!
This confit is a great condiment that can be used in salads, in sandwiches, on pizza, with roasted vegetables, or on bruschetta, which is one of my personal favourites.