Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
This condiment is a version of one David Nahon serves with his buckwheat crêpes. Melt 4 tbsp. butter in a large skillet over medium-high heat. ("You need a pan that sticks a bit," says Nahon, "or the onions won't caramelize.") Add 10 thinly sliced medium yellow onions (about 4 lbs.) and cook, stirring often, until blond in color, 18–20 minutes. Add 2 cups sweet hard apple cider, 2 tsp. freshly grated nutmeg, and sea salt to taste. Stir well. Reduce heat to medium, cover skillet, and cook until onions are light brown, about 25 minutes. Uncover skillet and continue cooking until liquid has reduced and onions are a few shades darker, about 20 minutes more. Dollop spoonfuls of the onion confit over Buckwheat Crêpes, along with a few slices of crisp, fried bacon and a sprinkling of parsley. Makes about 4 cups.
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