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Onion Confit

FOR 6 PERSONS

INGREDIENTS
250g of flour
125g of semi-salted butter
water
1.2kg of onions
70g of butter
2 tbsp. of sugar
2 tbsp. of balsamic vinegar
60g of grated parmesan cheese
SHORT PASTRY
Place the flour, the semi-salted butter cut into pieces, a pinch of salt and a little water into a bowl. Mix with your fingertips until you get a homogenous ball of dough. Leave to rest in a cool place for one hour. Spread out the pastry. Leave aside.

ONIONS
Heat the oven to 200°C. Peel the onions and cut them in half. Cook them in 60g of semi-salted foaming butter. Add the sugar and the balsamic vinegar. Continue to cook until caramelised, then leave to rest. Spread 10g of butter in a pie dish, then spread out and cut the short pastry to the size of the dish. Squeeze the onions into the mould and spread the parmesan over. Season with salt and pepper. Carefully slide the dough into the mould. Reduce the temperature of the oven to 180°C and cook for 25 minutes. Serve on a large plate.