HERBED ONION CONFIT
Source: The Mediterranean Vegan Kitchen by Donna Klein
Makes about 8 servings

In southwestern France, confit typically refers to duck, goose, or pork that has been preserved by slowly cooking in its own fat. When the mixture is cooled and solid, it is used as a spread on bread. Throughout the Mediterranean Languedoc and French Catalonia, a similar technique is often applied to the ubiquitous onion, with melt tender results. This condiment also makes fine topping for mashed potatoes or vegetarian burgers.

2 tablespoons extra-virgin olive oil
1 1/2 pounds onions, cut Into 1/2-Inch-thick slices
4 large cloves garlic, finely chopped
1 teaspoon sugar
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
Salt and freshly ground black pepper, to taste

Preheat the oven to 425 degrees F (220C). Grease a baking sheet with a rim with half of the oil

Arrange the onion in a single layer on the sheet Sprinkle the garlic, sugar, thyme, oregano, salt, and pepper evenly over the top Drizzle evenly with the remaining oil.

Cover tightly with foil and bake for 25 minutes.

Remove the baking sheet from the oven and uncover. With a spatula, turn the onions over, separate into small rings.

Cover tightly and return to the oven for 25 to 30 minutes, or until the onions are meltingly tender and easily broken apart. Break the onions apart with the edge of the spatula.

Let cool slightly and serve warm or at room temperature.

The cooled confit can be refrigerated, covered, for two or three days before bringing to room temperature and using.