This recipe with only 4 ingredients is simple and very quick to prepare.
Onion confit is best known as the perfect partner for foie gras. But it is also very tasty with the BBQ or with a cheese dish.
- 4 large red onions
- 60 g garrigue honey
- 4 tbsp balsamic vinegar
- 2 tbsp olive oil
- Peel the onions and cut them into thin slices. Fry them over low heat in a pan with olive oil until they become translucent.
- Add the honey and pour in the balsamic vinegar. Mix and cook for 10 minutes on high heat until the vinegar evaporates.
- Cover the pan and cook over low heat for 1 hour. Stir occasionally. Pour the cooked candied onion into a glass jar.