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Vidalia Onion Confit with Garlic Toasts

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"One of Mama's favorite recipes is to simply peel and quarter Vidalias, top them with a pat of butter, and microwave the pieces until they are tender. This recipe is not much more difficult. Confit is most often meat, such as duck, that has been cooked and preserved in its own fat, but the term also describes a jamlike condiment of cooked seasoned fruit or vegetables. This confit is wonderful as suggested, served on toasts as a nibble, but it also shines served as a condiment with pork or chicken. It is absolutely incredible with blue cheese."

List of Ingredients

â—¦ 1 baguette, sliced diagonally ¼ inch thick
â—¦ 2 tablespoons olive oil
â—¦ 1 clove garlic, halved, for the toasts
â—¦ 1 tablespoon unsalted butter
â—¦ 6 onions, preferably Vidalia, chopped (about 1 ½ pounds)
â—¦ ½ teaspoon firmly packed dark brown sugar
â—¦ Coarse salt and freshly ground black pepper
â—¦ ¼ cup dry red wine
â—¦ 1 tablespoon chopped fresh thyme, plus small sprigs for garnish


Recipe

Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the garlic clove. Transfer to a rack to cool.

To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat. Add the onions and sugar, and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, 15 to 20 minutes.

Increase the heat to medium-high. Add the wine and cook, stirring occasionally, until the wine is reduced and the onions are a deep golden brown, 15 to 20 minutes more. Add the thyme; taste and adjust for seasoning with salt and pepper.

To serve, place the reserved toasts on a large serving platter and top each piece with a spoonful of confit. Garnish each with a sprig of thyme.

Makes about 2 cups confit



• Making Ahead:
The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container. The confit can also be made ahead and will actually improve as the flavors marry. Refrigerate the confit in an airtight container for up to 4 days.