Confit Spring Onions
Spring onions are a cherished ingredient to me. I spent a spring working at Season’s Bounty Farm where spent most of my time was spent harvesting and bunching onions. That time gave me a new found appreciation of onions, and a very smelly rain jacket. Spring onions are a wonderful reminder of farm life.
This recipe features spring onions in their sweet and jammy glory. Use the onions in or on just about anything - an omelette, pasta, on toast. And, use the oil to infuse some extra onion flavor into your dishes. I’m planning on using the onions and oil to make some hummus and enjoy the onions on toast.
By Halee Jones
Ingredients
1 Bunch Spring Onions*
5 Sprigs of Herbs* - thyme, rosemary, sage, oregano are great options - I used a combination of oregano, thyme and chervil
1 1/3 cup Olive Oil
1 tsp Black Pepper
Large pinch of salt
Splash of Apple Cider or Red Wine Vinegar
1 Dried Chili*
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
Preheat oven to 300°F.
Wash and prep onions. I decided to quarter them with their tops still attached, but you could also cut them into roughly 1 inch pieces. If the bulbs are large, quarter them.
Add them to a 9”x13” inch baking dish. Add salt & pepper, herbs, chili, and vinegar.
Then, drizzle the oil over the onions. You want the onions to be mostly submerged with oil, adding a bit more if needed. Mix it up so everything is coated in oil and spreading the onions out so they are in an even layer.
Roast in the oven for 45 minutes to an hour, stirring them about halfway through. They’re finished once the onions are transparent and jammy.
You can store them all together in a jar or separate the onions and oil.
Enjoy!
