Recipe information
Yield
Makes about 4 cups confit and about 42 toasts
Ingredients
1 baguette, cut 1/4-inch thick
1/4 cup olive oil
1 clove garlic, halved
2 tablespoons unsalted butter
3 pounds yellow onions, thinly sliced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup red wine
1 tablespoon chopped thyme
Preparation
Step 1
- Preheat oven to 325° F. On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with about 2 tablespoons olive oil. Toast slices in middle of oven 15 minutes and turn over. Toast an additional 15 minutes, or until golden. Transfer toasts to a rack and rub one side of each toast with cut side of halved garlic. Let cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
Step 2
- Heat the butter and remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onions and sugar. Season with salt and pepper. Cook, stirring occasionally, until onions are soft, 15 to 20 minutes.
Step 3
- Increase heat to medium-high. Add red wine and cook, stirring occasionally, until wine is reduced and onions are deep golden brown, 15 to 20 minutes more. Add thyme; taste and adjust for seasoning. Transfer onions to a bowl and serve immediately with toasts.
