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This rich, jammy onion confit is slow-cooked to golden perfection with butter, herbs, and a hint of sweetness. It’s the ultimate condiment—perfect on burgers, steak, toast, or even cheese boards. Make a batch and level up anything you spread it on.

🛒 Ingredients (Servings: Makes about 1½ cups)

• 2 lbs Vidalia or yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup balsamic vinegar or dry white wine (optional)

🍳 Instructions:

1️⃣ Prep the Onions:
🧅 Peel and thinly slice the onions. Try to keep slices uniform for even cooking.

2️⃣ Sauté Low and Slow:
🔥 In a large skillet, melt the butter and olive oil over low heat. Add sliced onions, salt, pepper, and thyme. Stir to coat well.

3️⃣ Caramelize:
⏳ Cook slowly over low heat for 45–60 minutes, stirring occasionally, until onions are golden, soft, and jammy. Add brown sugar after 20 minutes to boost caramelization.

4️⃣ Deglaze (Optional):
🍷 Stir in the balsamic vinegar or wine. Let simmer and reduce for about 5 minutes until thickened.

5️⃣ Cool and Store:
❄️ Allow to cool slightly. Transfer to a jar. Refrigerate for up to 1 week or freeze for longer storage.

🛍️ Amazon Must-Haves to Help You Create the Best Onion Confit

• 🍳 Cuisinart 12″ Stainless Skillet
  Perfect for caramelizing a big batch of onions evenly and without hotspots.
• 🔪 Mandoline Slicer with Safety Guard
  Quick, uniform onion slices every time—essential for perfect texture.
• 🥄 Glass Storage Jars with Airtight Lids
  Ideal for storing your confit in the fridge or freezer while locking in freshness.
• 🌿 Organic Dried Thyme Leaves
  Great substitute when you’re out of fresh herbs—fragrant and flavorful.
• 🧈 Kerrygold Pure Irish Butter
  Premium butter that brings unbeatable richness to slow-cooked dishes like this one.

💡 Helpful Tip:

Keep the heat low and be patient—true confit magic happens slowly. If it starts browning too quickly, lower the heat and add a splash of water.