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Recipe by Sina Mizrahi

Tuscan Onion Confit

Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

Ingredients

Tuscan Onion Confit

  • 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

Directions

Prepare the Tuscan Onion Confit

1.

Heat oven to 250 degrees Fahrenheit.

2.

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.

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Tuscan Onion Confit

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Blima
Blima
1 year ago

Is it supposed to be covered or uncovered?

Avigael
Admin
Reply to  Blima
1 year ago

I’d suggest cooking this dish covered for the first of half the cook time and uncovered for the last half of cook time.