Onion Confit Recipe | Cook the Book

Serves: 6 Save

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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

Learn how to make this recipe at Serious Eats