Apple-red-onion Confit with ham ciabatta sandwich

Apple-red-onion Confit with ham ciabatta sandwich
  • 2 cups
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:20 Total Time


Add all
  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1/2 cups
    (125 mL)

    finely sliced red onion

  • 4 to 8 Tbsp.
    (60 to 120 mL)

    brown sugar

  • 2

    juicy-fleshed apples

  • 6 Tbsp.
    (90 mL)

    cider vinegar


In a large pot, heat olive oil over medium heat and lightly fry onion. Add brown sugar and cook about 40 minutes, stirring occasionally, until onions are tender.

Meanwhile, peel, core and grate apples. Add to onions. Stir in cider vinegar and cook until thick and sticky, about 20 minutes.

Remove from heat and cool. Spoon cooled confit into a sterilized glass jar and refrigerate. The confit will keep several weeks.

This confit is delicious with prosciutto. For a great ham sandwich, use the apple-red-onion confit instead of mustard.

Source: Metro