Golden Goodness: How to Make and Use Onion and Garlic Confit
The Allure of Onion and Garlic Confit
Few culinary preparations can rival the depth and warmth of onion and garlic confit. By gently slow-cooking onions and garlic submerged in oil over four hours, their sharp edges dissolve into sweet, mellow complexity. The result is a golden, jammy mixture paired with a fragrant oil—both bursting with umami richness. This method is a celebration of patience: low heat allows the natural sugars to caramelize gradually, creating flavors that are layered and indulgent.
How to Make the Perfect Onion & Garlic Confit
Making onion and garlic confit is straightforward but requires care. Begin by peeling and halving your garlic cloves, then submerging them completely in a good-quality oil—olive oil works beautifully—and season with salt, pepper, and optional herbs like thyme or bay leaf. Place the mixture in a heavy pot or ovenproof dish and cook at a very low temperature for about four hours, stirring occasionally. The goal is not to fry, but to coax out flavor while keeping the oil clear and the vegetables tender.
Creative Uses for the Onion and Garlic Confit
Once cooled, the silky onions and tender garlic can be stirred into pastas, smeared on toasted bread, or added to roasted vegetables. They also shine in sandwiches, where their sweet, mellow bite cuts through rich cheeses or cured meats. For a comforting dinner, spoon some confit into mashed potatoes or fold it into omelets for a luxurious breakfast. Because the flavors are subtle yet deep, they complement without overpowering.
Elevating Rice Dishes with Confit
Rice dishes become next-level with a spoonful of onion and garlic confit. Try chopping or mashing and then stirring the onion and garlic confit into a beautiful paella, or mix it into risotto to replace part of the butter and aromatics. In pilafs, the seasoned oil can replace standard cooking oil, infusing each grain with sweet allium notes. Garlic confit oil drizzled over fried rice or used to sauté proteins and vegetables in a paella adds a rich, aromatic sheen that’s hard to replicate with any other ingredient. Using onion and garlic confit also saves time. Since the onion and garlic are pre-cooked when you use these ingredients in other recipes you forgo the time it takes to cook and soften these vegetables.
Here are a few rice dishes we suggest using onion and garlic confit:
- Authentic Paella: Shrimp and Pork “Secreto” Steak
- Authentic Seafood Paella: A Taste of the Ocean
- Tomato Rice with Heirloom Tomatoes: A Vibrant Summer Side Dish
- Spanish Soupy Rice with Seafood: How to Make Arroz Caldoso de Marisco
Storing and Enjoying Your Confit
Onion and garlic confit, along with its infused oil, can be stored in the refrigerator for up to two weeks in an airtight container. Always ensure the vegetables remain submerged in oil to keep them fresh. The oil itself can be used as a base for vinaigrettes, drizzled over grilled meats, or whisked into marinades. With such versatility, this single batch can flavor countless meals, making it a staple worth keeping on hand for when you need a quick, luxurious touch.
How to Make and Use Onion and Garlic Confit
Ingredients
- 2 yellow onions, cut in half
- 20 garlic cloves, peeled
- 1 bay leaf
- 2-3 cups olive oil, enough to cover the onions and garlic
Equipment
- 1 medium pot
Instructions
- Peel and cut the onion and garlic.
- Place the onion halves and peeled garlic cloves into a medium pot.
Cover by a 1/2 inch with olive oil, likely 2-3 cups.- Place the pot on the stove and turn on the heat to medium. Once the olive has heated up, reduce to the heat to the lowest setting and cook for 4 hours. Manage the heat so that the onions and garlic do not overcook.
After 4 hours place the onions, garlic and oil in a glass container with a cover or use for the recipe you desire, such as a paella.- The onion and garlic confit will last for up to 2 weeks in a refrigerated airtight container.
