Onion Confit

• 8 thyme sprigs
• 2 parsley sprigs
• 2 bay leaves
• ½ tsp black peppercorns
• Leek (optional)
• ¼ cup water
• 8 tbsp unsalted butter
• 3 large onions (Spanish or yellow work well)
• 1½ tsp salt

Ingredients for 2 servings (620 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Wrap the bouquet garni ingredients in cheesecloth, and tie with kitchen twine.

2. 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. 3

   Warm the water in a stock pot big enough to fit all the onions.

4. 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.

   Stovetop
5. 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. 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. 7

   Remove the bouquet garni, and let cool to room temperature.

8. 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).