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Ceba confitada (candied onions): recipe illustration
Sauces & basics

Ceba confitada (candied onions)

Onions slowly cooked with sugar and vinegar until deep golden and syrupy. Their sweet-sharp flavour goes well with grilled meats, cheeses and charcuterie.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

216 kcal per serving

Protein
3.4 g
Carbohydrates
22.1 g
of which sugars
18.5 g
Fat
11.7 g
of which saturated fat
2 g
Fiber
4.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the onions and slice them thinly into rings.
  2. Heat the oil in a large pan over medium heat and add the onions with the salt.
  3. Cook gently for 30 minutes, stirring often, until soft and translucent.
  4. Sprinkle over the sugar and let it caramelise for 10 minutes over medium-low heat, watching so it doesn't burn.
  5. Deglaze with the vinegar, add pepper, then let it reduce for 5 minutes until the mixture is brown and glossy.
  6. Leave to cool, then keep in a covered jar in the fridge for up to 10 days.

Variations and tips

Herbed version. Add a sprig of thyme and a bay leaf during cooking, then remove them before storing.

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Original Ecomely recipe.