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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.
10 to 12 (8 ounces) baby onions (pearl onions), peeled
2 tablespoons pine nuts
2 tablespoons Tonnelli Red Wine Vinegar
1 tablespoon sugar
2 sprigs fresh oregano or 1/2 teaspoon Gefen Oregano
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 and 1/4 cups Tuscanini Extra-Virgin Olive Oil
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
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Is it supposed to be covered or uncovered?
I’d suggest cooking this dish covered for the first of half the cook time and uncovered for the last half of cook time.