Slow-cooking onions in olive oil brings out their sweetness, which is offset by the acidity of the tomatoes and vinegar. This confit is wonderful with grilled meats. You'll want to keep some on hand all summer.
Shallots and onions in oil can be refrigerated, covered, up to 2 weeks. Bring to room temperature before using.
5 star values:
4 star values:
3 star values:
2 star values:
1 star values:
Rating: 4 stars
Delicious! I used my slow cooker. I threw all of the ingredients in and cooked in on low for about 5 hours, until everything was soft & translucent. None of the mixture was browned or crispy, so I scooped it into a pie plate lined with tin foil and put it under the broiler to brown it up. I set a timer and every 60 seconds I opened the oven and stirred it to prevent burning. Eventually the whole mix was golden brown and had a much deeper flavor. Served w/goat cheese on crusty bread. Perfect!!
This is possibly the best recepie I have ever tried. Try it on crusty French or Italian bread for a snack or appetizer.