Red onion confit, red onions slowly cooked in butter and balsamic vinegar, makes a wonderful topping to pork chops. Leftovers are great in omelets!
In this amazing recipe for red onion confit, 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.
Confit originally means meat slowly cooked in its own fat. But is loosely applied to any slow-cooked dish, such as this one.
I’m always amazed at how cooking, and especially slow cooking, transforms onions. I’m not too fond of raw onions – I find them too pungent. But when slowly cooked in butter, they become incredibly mellow and tasty.
If I have leftovers, I keep them until the next day, then use them in an omelet for my breakfast or lunch. In fact, one of my favorite omelets (apart from this Chorizo omelet) is the big omelet I make for my lunch the day after a meal of pork chops and red onion confit. I cook the eggs, then fill them with shredded leftover pork chops, red onion confit and a slice of provolone. So good!
Red Onion Confit
- 1 large red onion
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons aged balsamic vinegar
- Peel the onion and slice it very thinly.
- Melt the butter in a large frying pan over medium heat.
- Add the onion, season with salt and pepper and cook over medium heat, stirring occasionally, until very soft, about 15 minutes.
- 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.