Quick Onion Confit Recipe

Confit by definition is a preserved ingredient. French cuisine employs the use of duck, tomato, and cherry confit, etc. The onions in this recipe are cooked down to a marmalade-like consistency, and then allowed to cool to room temperature before serving. This recipe is not preserved, so it is technically not a confit, but a quick jam. Cooks note: be very careful to cook the onions gently. One bit of burned onion will give the whole recipe a bitter flavor.