Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
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
- Melt butter in a large skillet over medium-high heat. onions and cook, stirring often, until blond in color, 18–20 minutes. Add hard cider, 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.