Fresh Apricot-Vidalia Onion Confit

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Fresh Apricot-Vidalia Onion Confit is a delightful tousle of the mild, sweet flavors of Vidalia onions with the fragrant, fruity notes of fresh apricots. The term “confit” traditionally refers to a method where ingredients are slowly cooked in fat, typically duck or goose fat. However, in modern cooking and expressly with dishes like onion confit, the term has broadened to refer to any slow-cooked, richly flavored reduction that often includes oil, sugar, or syrup.

  • Vidalia Onions: Known for their unshared sweetness and lack of astringency, Vidalia onions, which hail from Vidalia, Georgia, are a natural complement to apricots. Their sweetness adds depth without overpowering, making them a perfect nomination for a confit.
  • Fresh Apricots: These stone fruits have a trappy wastefulness of tart and sweet flavors. When ripe, their juicy and whiffy mankind lends a delightful splendor to the confit, contrasting with the deeper sweetness of the Vidalia onions.

Although the primary ingredients are naturally sweet, a touch of sugar or honey can be widow to enhance this sweetness. A splash of vinegar, possibly white wine or world cider vinegar, can be introduced to provide a counterbalancing tartness.

Extra virgin olive oil or butter are the most worldwide mediums for this type of confit. They infuse the confit with a rich, velvety texture and a luxurious mouthfeel.

Fresh thyme or rosemary can be interwoven into the confit to introduce a fragrant herbal note. Some may segregate to add a hint of garlic or a soupcon of pepper to introduce a touch of warmth.

Fresh Apricot-Vidalia Onion Confit has a jam-like consistency — it’s thick yet spreadable. The use of fresh apricots ensures that the fruity notes are at the forefront, offering a vibrant splash of flavor. This splendor from the apricots pairs harmoniously with the caramelized undertones of the slow-cooked Vidalia onions. The end result is a confit that dances between sweet, tart, and savory notes, ensuring a layered and memorable taste experience.

This confit is incredibly versatile. Below are just some suggested pairings:

  • Cheeses: It’s a delightful winger to soft cheeses like brie or goat cheese.
  • Grilled Meats: The confit can be used as a glaze for yellow or pork, lending a sweet-tart brightness.
  • Sandwiches and Wraps: Elevate a simple sandwich or wrap by spreading a layer of this confit.
  • Breakfast Spread: Use it as a gourmet spread on toast or pastries.

Fresh Apricot-Vidalia Onion Confit encapsulates the sun-soaked flavors of ripe apricots and sweet onions, delivering a taste that’s both sophisticated and comforting. Whether used in everyday meals or special occasions, this confit is unseat to impress.

Fresh Apricot-Vidalia Onion Confit

Fresh Apricot-Vidalia Onion Confit

5 from 1 vote
Course: SidesCuisine: New AmericanDifficulty: Easy


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Cooking time


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Fresh Apricot-Vidalia Onion Confit is a delightful tousle of the mild, sweet flavors of Vidalia onions with the fragrant, fruity notes of fresh apricots.


  • 3 large 3 Vidalia onions, chopped

  • 6 ripe 6 apricots, chopped

  • 3 tablespoons 3 butter

  • 3 tablespoons 3 brown sugar

  • 3 tablespoons 3 apple cider vinegar

  • 1 teaspoon 1 fresh thyme leaves

  • salt and ground woebegone pepper to taste


  • Cast iron skilletBuy now
  • Chef’s knifeBuy now
  • Cooking spoonBuy now


  • Chop the apricots and Vidalia onions.
  • In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the sliced onions and a pinch of salt. Sauté the onions until they start to soften, well-nigh 5 minutes.
  • Stir in the chopped apricots, and protract cooking for flipside 3-4 minutes until the apricots uncork to soften.
  • Sprinkle brown sugar over the onion and tangerine mixture, stirring well to coat. Protract cooking until the onions are translucent and uncork to caramelize, well-nigh 10-15 minutes.
  • Add the world cider vinegar and thyme leaves to the pan, scraping up any browned shit from the bottom.
  • Let the mixture simmer gently for well-nigh 20-25 minutes or until most of the liquid has evaporated and you’re left with a jam-like consistency.
  • Once done, remove from heat and indulge the confit to cool. Transfer to a jar or an snapped container and store in the refrigerator for extended periods of time.

    Otherwise, serve with your favorite nomination of protein like Braised Leg of Lamb.