Onion Confit in Cooking Posted October 22, 2010 Holy moly -- I've had this thread bookmarked since it began in 2006, and just came back to it now -- and people are STILL posting on it! So great.Made a stove-top batch of onion confit in my cast-iron skillet today. Fabulous -- 3.5 lbs of yellow onions, a little less than 1/2 cup of olive oil, 4.5 hours of cooking, with splashes of cassis and balsamic. However, I only got a half-quart of finished confit. I want to make more than that: I'd like to have about a full quart total. As well, I want to use my oven overnight.How many pounds of onions would you guys recommend for a 7-qt Le Creuset dutch oven (it's actually a doufeu)? Can I possibly get a quart of confit if I fill up the 7-qt all the way with onions?