Fresh Apricot-Vidalia Onion Confit

Fresh Apricot-Vidalia Onion Confit is a delightful blend of the mild, sweet flavors of Vidalia onions with the fragrant, fruity notes of fresh apricots. The term “confit” traditionally refers to a method where ingredients are slowly cooked in fat, typically duck or goose fat. However, in modern cooking and especially with dishes like onion confit, the term has broadened to refer to any slow-cooked, richly flavored reduction that often includes oil, sugar, or syrup.

• Vidalia Onions: Known for their distinct sweetness and lack of astringency, Vidalia onions, which hail from Vidalia, Georgia, are a natural complement to apricots. Their sweetness adds depth without overpowering, making them a perfect choice for a confit.
• Fresh Apricots: These stone fruits have a beautiful balance of tart and sweet flavors. When ripe, their juicy and aromatic flesh lends a delightful brightness to the confit, contrasting with the deeper sweetness of the Vidalia onions.

Although the primary ingredients are naturally sweet, a touch of sugar or honey can be added to enhance this sweetness. A splash of vinegar, possibly white wine or apple cider vinegar, can be introduced to provide a counterbalancing tartness.

Extra virgin olive oil or butter are the most common mediums for this type of confit. They infuse the confit with a rich, velvety texture and a luxurious mouthfeel.

Fresh thyme or rosemary can be interwoven into the confit to introduce a fragrant herbal note. Some may choose to add a hint of garlic or a dash of pepper to introduce a touch of warmth.

Fresh Apricot-Vidalia Onion Confit has a jam-like consistency — it’s thick yet spreadable. The use of fresh apricots ensures that the fruity notes are at the forefront, offering a vibrant burst of flavor. This brightness from the apricots pairs harmoniously with the caramelized undertones of the slow-cooked Vidalia onions. The end result is a confit that dances between sweet, tart, and savory notes, ensuring a layered and memorable taste experience.

This confit is incredibly versatile. Below are just some suggested pairings:

• Cheeses: It’s a delightful accompaniment to soft cheeses like brie or goat cheese.
• Grilled Meats: The confit can be used as a glaze for chicken or pork, lending a sweet-tart brightness.
• Sandwiches and Wraps: Elevate a simple sandwich or wrap by spreading a layer of this confit.
• Breakfast Spread: Use it as a gourmet spread on toast or pastries.

Fresh Apricot-Vidalia Onion Confit encapsulates the sun-soaked flavors of ripe apricots and sweet onions, delivering a taste that’s both sophisticated and comforting. Whether used in everyday meals or special occasions, this confit is bound to impress.

Fresh Apricot-Vidalia Onion Confit

5.0 from 1 vote

Course: SidesCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour 

Fresh Apricot-Vidalia Onion Confit is a delightful blend of the mild, sweet flavors of Vidalia onions with the fragrant, fruity notes of fresh apricots.

Ingredients

• 3 large Vidalia onions, chopped

• 6 ripe apricots, chopped

• 3 tablespoons butter

• 3 tablespoons brown sugar

• 3 tablespoons apple cider vinegar

• 1 teaspoon fresh thyme leaves

• salt and ground black pepper to taste

Equipment

• Cast iron skilletBuy now
• Chef’s knifeBuy now
• Cooking spoonBuy now

Directions

• Chop the apricots and Vidalia onions.
• In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the sliced onions and a pinch of salt. Sauté the onions until they start to soften, about 5 minutes.
• Stir in the chopped apricots, and continue cooking for another 3-4 minutes until the apricots begin to soften.
• Sprinkle brown sugar over the onion and apricot mixture, stirring well to coat. Continue cooking until the onions are translucent and begin to caramelize, about 10-15 minutes.
• Add the apple cider vinegar and thyme leaves to the pan, scraping up any browned bits from the bottom.
• Let the mixture simmer gently for about 20-25 minutes or until most of the liquid has evaporated and you’re left with a jam-like consistency.
• Once done, remove from heat and allow the confit to cool. Transfer to a jar or an airtight container and store in the refrigerator for extended periods of time.
  
  Otherwise, serve with your favorite choice of protein like Braised Leg of Lamb.