top of page


Onion Confit? Do we need another condiment recipe, really? Yes, you do! This confit is the ultimate umami bomb. It gives you the “meaty”, savoury deliciousness you might crave from time to time when on a plant-based diet. You can use this as a spread, a dip, in sandwiches and burgers or to spice up some veggies. It is also great in savoury baked goods, like our Pumpkin-Galette.

Makes 3-4 glasses

35 oz onions 2 sprigs of thyme 3 garlic cloves, crushed 3 tbsp olive oil 5 tbsp brown sugar ½ tbsp smoked paprika (or more, depending on how smoky you like it) ½ tsp crushed chili ¼ cup balsamic vinegar ¾ cup water (plus more if needed) 1 tbsp wholegrain mustard salt and pepper

Finely slice the onions. Heat the olive oil over medium-low heat in a saucepan and fry the onions with the thyme for 15-20 min until they are softened but not browned. Increase the heat, sprinkle with the brown sugar and melt, stirring occasionally. When the onions are starting to brown, lower the heat again, add the garlic and season with salt and pepper. Add the smoked paprika and chili. Pour in the balsamic vinegar and water and add the mustard. Cover and simmer over medium-low heat for 30-40 min until the onions are tender and the liquid has reduced to a syrupy consistency. While cooking add more water if needed. Blend the onions into a paste with a (hand-held) blender and pour into sterilized jars. Keeps in the refrigerator for about a week and can be frozen for up to 3 months.


bottom of page