Onion confit with red wine.

This succulent onion confit will delight lovers of sweet and savoury. Traditionally used to accompany foie gras, this homemade onion confit will give pep  to a goat’s cheese or to meat sandwiches.


  • 300g yellow onions
  • 300g red onions
  • 14 cup rapeseed oil
  • 75g cane  sugar
  • Himalayan Salt
  • 5 sprigs fresh thyme
  • 2 cups full-bodied red wine
  • 1 bay leave
  • 1 tsp herbs de Provence


  • Peel and thinly slice the onions.
  • Heat a heavy-bottomed casserole and pour in the oil.
  • Add the onions and stir to coat with the oil.
  • Add the thyme sprigs and the bay leave and simmer over low heat.
  • Stir occasionally with a spatula until they are reduced in size (halved).
  • The trick to this recipe is to cook the onion as slowly and gently as possible so it releases all its liquid and softens without colouring.
  • Once the onions have become really silky, add the wine and the sugar.
  • Mix and cook until the wine is completely evaporated.
  • Remove the thyme sprigs and the bay leave.
  • Season with salt, pepper and herbs de Provence.
  • Allow to cool to room temperature and store in previously sterilized glass jars.



Al alternative way of serving this confit , is by making some sort of mousse from it.

After making the confit, I took about 200 gr confit and added 50ml red wine and 100 ml goose stock (or chicken stock) and gave it a simmer . I seasoned it with some salt and pepper. I then passed it through a fine mesh sieve.
I ended with approx. 270 ml , put it in a saucepan and added 1 tsp. agar agar powder. I brought it to a boil and then poured it into medium sized spiral molds (Silokomart) which I placed in the freezer to set.

I removed them from the molds and placed them on top of some Foie Royale. (Foie Royale is an ethically produced culinary sensation to replace the traditional Foie Gras. Wonderfully tasting, silky smooth and perfect every time.)
The plate was decorated with some peperkoek stars, dehydrated & powdered peperkoek, and peperkoek gel balls.


mousse from onion confit


The Gingerbread pearls can be made by “melting” some Peperkoek (Gingerbread) in a bit of water, adding some star anise powder, cinnamon powder and a dash of ground cloves. Mix it, sieve it, and bring back to a boil with some agar-agar. I use approx. 1 g of agar agar powder for 75 ml liquid.

Then you can either use the cold oil spherification method or use the Silikomart Professional “Mini Pearl” Silicone Mold and place the filled mold in the freezer for an hour. Remove at the same time as you remove the confit mousse spirals and place on the plates to let them thaw.

If you tried this onion confit recipe, don’t forget to share it on IG and tag me @platefulflavors or let me know how it went here in the comments – I love hearing from you!

onion confit with red wine


onion confit mousse and gingerbread pearls