Onion Confit

  • Active Time 15m
  • Total Time 15m

Makes 1-1/2 cups

Use as a condiment for barbecued steak or chicken.


  • 1/4 cup olive oil
  • 3 red (Spanish) onions, thinly sliced
  • 1 teaspoon sugar
  • 2 tablespoon balsamic vinegar


Heat olive oil in a heavy-based pan. Add onions and cook gently until soft. Add sugar and balsamic vinegar and simmer for 10 minutes. Cover and refrigerate. Will keep for 3 days covered in refrigerator. Return to room temperature or reheat before use.

Serving Size = 1/4 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 880

nutrition information per serving

106 calories; 9g total fat; 0mg cholesterol; 3mg sodium; 6g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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