
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
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Directions
Learn how to make this recipe at Serious Eats