Vidalia Onion Confit with Garlic Toasts

Name: Vidalia Onion Confit with Garlic Toasts
Yield: makes about 2 cups confit
Ingredients: 1 baguette, sliced diagonally 1/4 inch thick; 2 tablespoons olive oil; 1 clove garlic, halved, for the toasts; 1 tablespoon unsalted butter; 6 onions, preferably Vidalia, chopped (about 1 1/2 pounds); 1/2 teaspoon firmly packed dark brown sugar; Coarse salt and freshly ground black pepper; 1/4 cup dry red wine; 1 tablespoon chopped fresh thyme, plus small sprigs for garnish

December 9, 2011

One of Mama’s favorite recipes is to simply peel and quarter Vidalias, top them with a pat of butter, and microwave the pieces until they are tender. This recipe is not much more difficult. Confit is most often meat, such as duck, that has been cooked and preserved in its own fat, but the term also describes a jamlike condiment of cooked seasoned fruit or vegetables. This confit is wonderful as suggested, served on toasts as a nibble, but it also shines served as a condiment with pork or chicken. It is absolutely incredible with blue cheese.

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