Onion confit needs only a handful of ingredients, but it rewards a little patience. Gentle heat concentrates the onions’ savoury sweetness, balsamic vinegar adds depth, and our avocado honey rounds off the edges. The result is a soft, glossy condiment that works warm or at room temperature.
Our avocado honey is harvested in Spain in spring. It is very dark amber, almost black, with a thick yet pourable texture and a floral profile with fruity, sweet and subtly savoury notes. That character makes it particularly at home in a savoury recipe. We add it near the end so that the browning remains easy to control.
Why use our avocado honey in onion confit?
A good onion confit is built on three things: the onions’ natural sweetness, a measured touch of acidity and enough fat for slow, even cooking. Our avocado honey adds depth without overwhelming the balsamic. Its thick texture coats the onion ribbons and helps create a glossy finish.
We are aiming for balance rather than a noticeably sugary result. Two teaspoons are enough for four large onions, and you can make a final adjustment only after tasting.
Ingredients for one small jar
- 4 large red onions, about 600 g before peeling
- 2 tbsp olive oil
- 2 tsp our avocado honey
- 2 tbsp balsamic vinegar
- 2 sprigs fresh thyme
- 1 pinch salt
- Freshly ground black pepper
- 2–4 tbsp water, as needed
How to make avocado honey onion confit
1. Slice the onions evenly
Peel and halve the onions, then slice them into ribbons about 3–4 mm thick. Even pieces cook at the same pace; slices that are too fine can dry out before the onions become meltingly soft.
2. Start low and slow
Warm the olive oil in a wide sauté pan over medium-low heat. Add the onions and salt, stir, and cook uncovered for 10 minutes. Turn the onions every two or three minutes. They should soften gradually without taking on a strong colour.
3. Let the onions soften properly
Lower the heat if the edges brown too quickly. Continue cooking for 15–20 minutes, stirring regularly. If the pan becomes dry, add one tablespoon of water and lift the flavourful residue with a spatula. Repeat only when needed: the aim is to maintain gentle heat, not to boil the onions.
4. Add the balsamic and our honey
When the onions are very tender and have reduced considerably, pour in the balsamic vinegar. Stir for one minute, then add our avocado honey and the thyme leaves. Cook for another 3–5 minutes over low heat. The confit is ready when the onion ribbons are supple and glossy, with just enough concentrated liquid to bind them.
5. Taste and fine-tune
Take the pan off the heat and add black pepper. Wait a minute before tasting, as the flavours are clearer when the confit is no longer piping hot. Add a few drops of balsamic for extra brightness. If the acidity is too forward, add only a small touch of honey at a time.
How to get the texture right
Choose a wide pan
Onions release steam when crowded into a narrow saucepan. A wide pan encourages steady evaporation and gives you room to stir without crushing the slices.
Keep the heat moderate
The colour should develop slowly. High heat can brown the outside while the centre remains firm. Use the stated times as a guide, but pay closer attention to softness and to the moisture left in the pan.
Add honey near the end
Honey colours quickly when heated. Stirring it in after the onions have softened gives us more control and keeps the sweet, savoury and tangy notes clearly defined.
What to serve with onion confit
Spoon it onto toast with a mild fresh cheese, tuck it into a homemade burger or sandwich, or serve it with roast vegetables, potato cakes or a grain bowl. It also works as a small accent next to an omelette or roast meat.
For an easy appetiser, top slices of toasted bread with a little confit and a mild cheese. For a plant-based plate, pair it with white bean purée, grilled vegetables and fresh herbs. A modest spoonful is usually enough to create contrast without hiding the other ingredients.
Making it ahead
Let the confit cool before transferring it to a clean, closed container and refrigerating it. Serve it chilled, at room temperature or gently rewarmed, depending on the dish. Always use a clean utensil and pay attention to its appearance, aroma and preparation date.
Few ingredients, careful balance
The key is the order of cooking: soften the onions first, allow their juices to concentrate, and only then add the balsamic and our avocado honey. This creates a versatile, deeply flavoured condiment that is easy to adapt.
If you would like to explore this honey in savoury cooking, discover our avocado honey and adjust the final touch to your taste.
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