Friday, January 23, 2009

Onion Confit

Onion Confit

One of my favorite delicacies in Provence Alpes Maratimes is the delicious 'Onion Confit'. It's essentially a collection of slow cooked sweet onions, garlic, thyme, Provencal black olives cured in extra virgin olive oil carefully ladled over bread and then baked. I also add some sun dried tomatoes also cured in olive oil. Bake it in the oven until the bread has a nice crunch and the flavors blend.

It's a real treat that goes a long way. Try it with a chilled Chardonnay or even a rich Pinot Noir.


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