This confit is truly versatile. It can be used as a thickener in a soup or sauce, a flavor and texture boost to potato salad, or a filling for pork or beef sandwiches.
Cooks' Note
For tips on cleaning a leek, see page 24.
Recipe information
Yield
makes about 1 cup
Ingredients
2 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
1 medium white onion, thinly sliced
1 medium yellow onion, thinly sliced
3 shallots, thinly sliced
1 large leek, chopped (see Note)
5 garlic cloves, chopped
1 tablespoon balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
Preparation
Step 1
Heat the oil in a large saucepan over medium heat. Add the onions, shallots, leek, garlic, vinegar, salt, pepper, and sugar and stir. Cook the onion mixture, stirring occasionally, for 45 minutes. Reduce the heat to low and continue cooking for 15 minutes, or until the onions are soft and brown and reduced to about 1 cup.
Make Ahead
Step 2
The confit will keep, covered, for up to 5 days in the refrigerator.
