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Tuscan Onion Confit


Between the aroma that permeates the kitchen and the satisfaction of smearing a heapful over a hefty slice of bread, I love a good confit. These mini onions melt into themselves and are delicious heaped with pine nuts. Use fresh oregano if you can. To quickly peel the onions, blanch them in boiling water– the peel slides right off.


Prepare the Tuscan Onion Confit


Heat oven to 250 degrees Fahrenheit.


Place all the ingredients in a small ovenproof dish. Pour in olive oil – it should just cover the mixture. Bake for two hours or until fragrant and fork tender. Serve with good bread.


Sponsored by Tuscanini