Cookbook:Onion Confit

Onion confit can be used to fill quiches or to stir-fry cabbage.

Bouquet garni

 * 8 thyme sprigs
 * 2 parsley sprigs
 * 2 bay leaves
 * ½ tsp black peppercorns
 * Leek (optional)

Confit

 * ¼ cup water
 * 8 tbsp unsalted butter
 * 3 large onions (Spanish or yellow work well)
 * 1½ tsp salt

Procedure

 * 1) Wrap the bouquet garni ingredients in cheesecloth, and tie with kitchen twine.
 * 2) Peel and cut the onions in 1-inch wedges, along the grain (look for the lines going from the root to the tip).
 * 3) Warm the water in a stock pot big enough to fit all the onions.
 * 4) Melt the butter in the water, and stir to emulsify. Add the onions and stir. Lower the heat to a gentle bubble—the onions should not brown at all.
 * 5) Add the bouquet garni and cover the pot (a parchment lid works well to keep all the flavors in but let steam escape).
 * 6) Cook for 2 hours until the onions are soft but not falling apart. If there's too much liquid, turn up the heat a bit near the end to evaporate it.
 * 7) Remove the bouquet garni, and let cool to room temperature.
 * 8) Use or store for up to a week in the refrigerator. Drain the liquid before using (it's delicious—you can use it separately).

Notes, tips, and variations

 * Dairy free: use dairy-free butter, margarine, or oil instead of the regular butter.