VIDALIA ONION CONFIT WITH GARLIC TOASTS

Vidalia Onion Confit with Garlic Toasts image

Yield makes about 2 cups confit

Number Of Ingredients 9

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Ingredients

1 baguette, sliced diagonally 1/4 inch thick
2 tablespoons olive oil
1 clove garlic, halved, for the toasts
1 tablespoon unsalted butter
6 onions, preferably Vidalia, chopped (about 1 1/2 pounds)
1/2 teaspoon firmly packed dark brown sugar
Coarse salt and freshly ground black pepper
1/4 cup dry red wine
1 tablespoon chopped fresh thyme, plus small sprigs for garnish

Steps:

Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the garlic clove. Transfer to a rack to cool.
To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat. Add the onions and sugar, and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, 15 to 20 minutes.
Increase the heat to medium-high. Add the wine and cook, stirring occasionally, until the wine is reduced and the onions are a deep golden brown, 15 to 20 minutes more. Add the thyme; taste and adjust for seasoning with salt and pepper.
To serve, place the reserved toasts on a large serving platter and top each piece with a spoonful of confit. Garnish each with a sprig of thyme.
making ahead
The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container. The confit can also be made ahead and will actually improve as the flavors marry. Refrigerate the confit in an airtight container for up to 4 days.
storing onions
Onions need circulating air to stay fresh. Vidalia onions are particularly tricky due to their high sugar content. One of the best ways to store Vidalia onions is in the cut-off legs of pantyhose: drop an onion down the leg, tie a knot, and repeat. Hang the onion-filled hose from a hook in a cool, dry place. They will keep for months. Alternatively, wrap them separately in paper towels and refrigerate.