Spring Onion Confit
A slow, simple way to turn spring onions into a fridge staple
Spring onions cooked very slowly in olive oil soften, sweeten, and lose their sharp edge. What’s left is something calm and versatile. Not quite a sauce, but something you reach for in the same way.
This is one of those small jars I keep in the fridge because it quietly makes everyday food better. This is best treated as a short-term fridge staple, not a long-term preserve. Airtight and refrigerated, they keep safely for up to 4 days.
Spring Onion Confit
Makes about 1 small jar
INGREDIENTS
1 bunch spring onions, cut into 2-3 cm pieces
5 fresh oregano or thyme sprigs
A few strips of lemon or orange peel
A pinch of salt
Extra virgin olive oil, enough to cover the onions
Optional flavors: lemon zest, ginger, a pinch of chili flakes
METHOD
Arrange the spring onions in a small, heavy pan or ovenproof dish. Scatter the herbs on top and add a pinch of salt. Pour in enough olive oil to fully cover the onions.
Set the pan over the lowest heat possible. Confit means barely bubbling, not sizzling. The oil should barely move. Let the onions soften and collapse slowly, about 45-55 minutes, until they’re tender enough to almost break when nudged with a spoon.
Alternatively, cook at 150°C for 50-60 minutes, loosely covered with foil for the first half of cooking, until silky and jammy. Let cool completely.
If you’re storing the onions and oil together, make sure the onions stay fully submerged. Airtight and refrigerated, they keep safely for up to 4 days.
If you prefer to strain the mixture after cooling, the clear, infused oil keeps up to 1 week refrigerated.
How I Use It
- Drizzle the oil over grilled chicken, turkey, or sourdough with labneh
- Spoon over basmati or buckwheat
- Stir into omelettes
- Toss with lentils, beans, or roasted potatoes
- Finish soups or whisk the oil into dressings
- Swirl into yogurt