Tired of the classic onion confit? This is enough to give it a boost, and at the same time, it regains your interest. Finely sliced, the red onion is tender. With its touch of Espelette pepper, this confit enhances your meat dishes, especially duck and lamb. Terrines too, especially when they are game. And even potato gratins.
Cold to accompany foie gras and charcuterie. Warm around a piece of meat or fried potatoes...