Red Onion Confit

red onion confit

In this recipe for red onion confit (confit originally means meat slowly cooked in its own fat, but is loosely applied to any slow-cooked dish), red onions are gently cooked in butter until very soft, then further caramelized with thick, well-aged balsamic vinegar. The result is buttery, sweet *and* savory, and the mouthfeel is soft and pleasant. Wonderful with any meat dish, especially baked pork chops and steaks.

Red Onion Confit
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 2 servings
  • 1 large red onion
  • 2 tablespoons unsalted butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons aged balsamic vinegar
  1. Peel the onion and slice it very thinly.
  2. Melt the butter in a large frying pan over medium heat.
  3. Add the onion, season with salt and pepper and cook over medium heat, stirring occasionally, until very soft, about 15 minutes.
  4. Add the vinegar and keep stirring until the onions are well-coated and the liquid evaporates, about 2 more minutes. Remove from heat and serve.
*Adapted from Laura Calder.
Nutrition Per Serving
Calories: 134; Fat: 11g; Carbohydrates: 7g; Sugar: 0g; Sodium: 286mg; Fiber: 1g; Protein: 1g

Red Onion Confit

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