This condiment is a version of one David Nahon serves with his buckwheat crepes: "You need a pan that sticks a bit," says Nahon, "or the onions won't caramelize." Dollop spoonfuls of the confit over Buckwheat Crepes, along with a few slices of crisp, fried bacon and a sprinkling of parsley.
- 4 Tbsp. butter
- 10 medium yellow onions (about 4 lbs.), thinly sliced
- 2 cups sweet hard apple cider
- 2 tsp. freshly grated nutmeg
- Sea salt, to taste