Onion Confit - Yoga Journal

Onion Confit


Cooking chopped onions slowly over low heat caramelizes their natural sugars and turns the pungent vegetables into a rich, ultraversatile spread that will keep for up to a week in the fridge. Try slathering it on bread and toasting with cheese for an open-faced sandwich, spread it on pizza dough, stir it into sour cream for a homemade dip, or thin it with vegetable broth for easy onion soup.


  • 3 Tbs. olive oil
  • 8 large red or yellow onions, chopped, or 3 10-oz. bags frozen diced onions (8 cups)
  • 1 tsp. salt
  • 1 cup beer
  • 1 sprig fresh thyme or ½ tsp. dried thyme
  • 2 Tbs. Dijon mustard


Heat oil in pot over medium-low heat. Add onions and salt, cover, and cook 45 minutes (frozen onions may take longer) or until browned, stirring occasionally. Stir in beer, 1 cup water, and thyme, scraping up bits stuck to pot. Partially cover, and simmer 15 minutes, or until liquid has evaporated. Stir in mustard; season with pepper.

Nutrition Information

  • Serving Size: Makes 2 cups
  • Calories: 128
  • Carbohydrate Content: 17 g
  • Fat Content: 5 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Sodium Content: 388 mg
  • Sugar Content: 7 g