Edit History

3 hours ago, Okanagancook said:

Well, the first batch of onion confit is done.

4 lbs of white sliced onions with duck fat, veal stock paste (thanks Rotus) and muscovado sugar went in the pot for 15 hours on high heat slow cook lid on.First pic is at the start and second pic is at 15 hours.

They were still a little toothsome and very, very wet so I put them in my oven on convection bake at 210F for an hour; still wet, increased temp to 230F for another two hours; still wet, increased temp to 240F for another hour.  Started getting dried out on top.  Took them out, third pic.  Turned the heat on high and stirred until all the moisture left and it began to sizzle in the duck fat left.  Finally done...last picture.  Yes it is very 'jammy' but that's what I was after.  For flavourings I added some Madeira this time and thyme sprigs/bay leaf.  

 

Another 4 lbs is in the IP doing the 'stew for 15 hours and I will probably finish them off the same way but increase the oven temp to 230F convection at the start.

 

 

I think I will divide it up and add some different flavours mentioned on the onion confit thread:  balsamic vinegar; sherry vinegar; bacon; anchovies and cassis.

I have more onions prepped and will do just in the oven at 200F for 12 hours tomorrow to see what the difference is.  And, then that should be enough onion confit.

 

I have never used the slow cook function on the IP! I sauted my onions for about 3 to 5 minutes then manual high pressure for 20 minutes. But the end result looks the same  Yours look great!!!!

M