Onion confit from Think Like a Chef by Tom Colicchio

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on September 07, 2016

    When I first made this recipe I bookmarked it as "favorite recipe'. I think I omitted the chicken stock. I made it again over Labor Day to use as a component of the Roasted Tomato Tarts, which I had eaten in a restaurant out West and wanted to recreate. Unfortunately, the stock never cooked off, even after more than an hour by which time the onions were turning to mush and not browned at all. I drained a good bit of stock out but the onions still didn't work in the tart recipe.

  • fprincess on November 24, 2010

    It's very to make and is quite versatile. Can be used in sandwiches, as a pizza topping, for quiche, etc.

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