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Spiced Red Onion Confit

We garnish country pâté with this delicious confit and it’s a much requested hors d’oeuvre at Hathaway Young events. It’s also wonderful as a relish with any meats and game, as well as a terrific condiment with Indian Curries … or with just a bit of sweet butter on baguette slices, is mighty tasty too! Of course the fresh-baked baguettes are from our bakery Salisbury Breads which is just across the street from Ragamont House! The onion confit lasts forever in the fridge, which is useful because you NEVER KNOW when you might use it. Makes one quart.

6 large red onions
1 Cup sherry wine vinegar
1 cup light brown sugar
1tsp salt
1Tbs mustard seeds
1 tsp dry mustard
2tsp fennel seeds
Pinch of chili flakes

Slice onions very thin and combine with all other ingredients in a heavy-bottomed skillet and bring to a boil.

Lower heat and simmer, stirring occasionally until thick and the onions are translucent, about 40 minutes.

Store tightly covered in the refrigerator. Keeps for 6 weeks.

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