Print Add to Collection

Red Onion Confit

Red onion confit, red onions slowly cooked in butter and balsamic vinegar, makes a wonderful topping to pork chops. Leftovers are great in omelets! 
Course Side Dish
Cuisine French
Keyword onion
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 134kcal
Author Vered DeLeeuw


  • 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.


Recipe adapted from Laura Calder.


Calories: 134kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Sodium: 286mg | Fiber: 1g