4 large sweet onions (about 4 pounds), sliced into 1/4-inch rings
2 cups bunch onions, sliced
1/4 cup butter
1/4 cup olive oil
1 teaspoon salt
1 teaspoon granulated sugar
4 fresh or dried bay leaves
2 tablespoons chopped fresh thyme leaves
2 to 3 tablespoons white wine vinegar


1. Preheat oven to 350? F.
2. Heat butter and oil in a baking pan that is just large enough to hold the sliced onions in a layer about 1 inch deep. Add onions and toss gently to thoroughly coat each piece. Sprinkle with salt, sugar, bay leaves, and thyme, and toss again. Bake in the oven, turning them often, until they are soft and a deep golden brown, about 45 minutes to 1 hour. Remove from the oven and let cool to room temperature.
3. Discard the bay leaves. Stir in vinegar a little at a time. Pack the onions into dry, clean jars with lids. Store in the refrigerator. The onions will keep for up to 3 weeks.

Thin shavings of sweet onions and bunch onions are cooked down to a thick marmalade consistency when roasted in the oven with butter, olive oil, and herbs. The resulting confit makes a rustic farmhouse-style spread for sandwiches and burgers or a glaze for other vegetables or meats.

Confit of Roasted Onions
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