Onion & apple confit Recipe

Name: Onion & apple confit
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1 Cups
Ingredients: 250 mL (1 cup) salted butter; 10 lb. (4.5 kg) yellow onions, thinly sliced; 250 mL (1 cup) apple cider vinegar; 150 mL (? cup) honey; To taste, salt and pepper; 10 apples, peeled, cored and diced

Ingredients

250 mL (1 cup) salted butter
10 lb. (4.5 kg) yellow onions, thinly sliced
250 mL (1 cup) apple cider vinegar
150 mL (? cup) honey
To taste, salt and pepper
10 apples, peeled, cored and diced

	PREP TIME 30m	COOK TIME 1h30m	TOTAL TIME 2h
YIELD 1 Cups

Instructions

In a heavy-bottomed saucepan, melt butter over medium-low heat.
Add the onions and fry until translucent, about 25 minutes.
Add the vinegar, honey, salt, and pepper.
Stir and cook, covered, about 30 minutes, stirring occasionally.
Add apples and cook for another 30 minutes.
Transfer confit into sterilized Mason jars, filling them 1 cm (1/2 inch) from the top.
Seal and sterilize.
Sterilize jars by immersing in boiling water for about 5 minutes.
The lids must be new to ensure a proper seal.
Soak lids in hot water before using.
Fill jars, leaving a headspace of about 1 cm (½ in.).
Place lids and screw bands on jars but do not over-tighten.
Immerse jars in boiling water and boil for at least 15 minutes.
Remove jars from water and let rest for 24 hours.
The lids will be depressed and make a sudden popping noise when the seal is tight.
The jars can be stored for one year in a dark, dry, cool place.