What is confit you might ask? Well, I asked the same thing and being the queen of Googling I learned this; “Confit (French, pronounced [kɔ̃fi] or in English “con-fee”) is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.” (Wikipedia)

In other words, this onion and apple confit is like a jam or marmalade, tastes similar to caramelized onions and can be used for so many delicious things like a topping for burgers and toasted sandwiches. It’s great with pasta or on a pizza with roasted vegetables. Mix it in with meat, bean or lentil loaves as a quick flavor enhancer. I love it on toast that’s been rubbed with a garlic clove. It’s great to have on hand when in a hurry to get dinner on the table. Be creative. I bet you can think up many more delicious ways to use this magical mixture. I recently used it in my Lentil Shepherd’s Pie and it was amazing!



  • 4 tbsp olive oil
  • 3 pounds sweet onions, quartered and thinly sliced
  • 4 apples, peeled, cored and thinly sliced (a mixture of green and red apples gives a nice flavor)
  • 1 tsp sea salt
  • 6 tbsp white balsamic vinegar
  • 3-4 tbsp raw coconut crystals (depending on how sweet you like it, start with 2 tbsp and add more to the finished confit if desired)
  • 1 tsp thyme


  1. Place all of the ingredients into the slow cooker.
  2. Stir well.
  3. Turn cooker to high. Cooking time will vary depending on your cooker. Cook time will be anywhere from 6-10 hours. My older cooker that cooked at a lower temperature took 8-10 hours but my newer cooker takes about 6-8 hours. The onions and apples will start to release their juices in the first couple hours of cooking. Your confit will be done once the juices have all been cooked off and you are left with soft and syrupy onions.
  4. You are now ready to use your caramelized onions and apples in any number of delicious recipes.

Nutritional Info:

Makes 8 cups.

Serving size 1/4 cup.

Nutrients per serving:  Calories: 85, Cal. from Fat: 31, Total Fat: 3.5g, Sat. Fat: .5g, Carbs: 13.5g, Fiber: 1.5g, Sugars: 9g, Protein: .5g, Sodium: 123mg, Chol: 0mg


For a tasty variation add 2 tbsp Barbecue Sauce to 1 cup of the confit.

Store in an airtight container in the refrigerator for up to a week. I like to divide the confit into 1/2 cup portions, place in freezer bags and freeze for up to 6 months. To use, remove from the bag and defrost in the microwave or in a covered sauté pan before using.

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