Onion Confit Recipe | Cook the Book

Ingredients (16)

• 2 tablespoons extra-virgin olive oil
• 6 onions, peeled and thinly sliced (about 12 cups)
• Kosher salt and freshly ground black pepper
• 1 cup White Chicken Stock (recipe below)
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh thyme leaves
• 4 anchovy fillets, chopped (optional)
• 4 pounds chicken bones or 4 pounds chicken legs, wings, and backs
• 1 onion, peeled and quartered
• 1 carrot, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 leeks, white parts only, trimmed and chopped
• 1 bay leaf
• Peppercorns
• 3 to 4 sprigs fresh flat-leaf parsley
• 3 to 4 sprigs fresh thyme