Preparation: 5 minutes

Cooking time: 30 minutes

12 portions

This delicious recipe is gluten-free!

  • Make some croutons
  • Add a teaspoon of the caramelized onion (recipe below)
  • Slice a good piece of your favorite cheese, like aged cheddar (or any kind of cheese you find in your refrigerator)
  • Sprinkle with some roasted pine nuts (or any other roasted nuts that you have in your pantry)
  • Add some bacon bits for extra taste buds!
  • Gratiné and enjoy this succulent appetize with a lovely glass of slightly chilled dry red wine.

The Best Caramelized Onion Ever with the MCHEF® SOUTH OF FRANCE Herbs

6 Ingredients

  • 1 white onion, finely minced
  • 1/2 tsp (2 g) of the MCHEF® SOUTH OF FRANCE for a salty taste mixed with lemon, dried tomatoes and lavender OR pick the MCHEF® Sweet Grandma Pumpkin Spice for a sweet 5 spice taste that goes very well with cheese too!
  • 1 tsp (5 ml) of honey to make a nice coloration bind with butter
  • 1/2 cup (250 ml) of water
  • 1 tbsp (15 ml) of softened butter
  • A drizzle of cold-pressed extra-virgin olive oil


1. In a medium size skillet over high heat, pour the oil and a knob of butter. Brown the sliced onions. Add the honey

for caramelization. Pour half of the water and sprinkle with the magic spices.

2. Reduce the liquid to dry and repeat pouring the remaining water to caramelize and brown the onions.

3 . As a result, the onions turn golden brown and tender to perfection. Wonderful! Enjoy over cheese or pate croutons, over sandwich and pizza, as an accompaniment on meat, fish or tofu-tempeh, or on potatoes or veggies!

In French Cuisine, originally, confit was a method used for preserving meat, typically duck, goose or pork. ... Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect.

The difference between confit and caramelized: Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. Well, onion confit is a wonderful dish and a basic building block of French cooking.

You see, onion confit is simply onions with a little water and lots of butter cooked at low temperature for several hours. The result is very tender, deliciously sweet onion slices that will last in your refrigerator for about a week. Contrary to many people’s opinions, however, onion confit is not caramelized. There are all sorts of onion confit recipes around. Typically, these onion confit recipes use additional seasonings and some vinegar making the onion confit more akin to onion marmalade than an onion confit. Onion confit is a delicious sweet-savory onion jam originating from France. A classic French cooking technique, to confit means to preserve food with salt, sugar, acid, fat, or anything with preservative qualities. Bon appétit! Enjoy!

Find Chef Marie's new cookbook of 100 low-carbs and gluten-recipes absolutely delicious recipes: CHEF MARIE LIFESTYLE FOOD GUIDE! Click here on this link for more details! Bon appétit!