Brioche au foie gras with Onion Confit

 Story

Sometimes the simplest festive starters are the best. A warm slice of toasted brioche, a generous cut of foie gras, and just a spoon of onion confit to tie everything together. Sweetness, acidity, depth – that’s the whole harmony. Here’s the only thing you need to cook: a proper confit.

Onion Confit

Ingredients

500 g onions finely sliced

40 g butter

2 tbsp olive oil

40 g sugar

50 ml red wine vinegar

100 ml red wine

Salt

Black pepper

Small pinch of salt flakes to finish

Method

Slice onions finely.Put butte in a pan, melt gently.Add onions, salt, pepper, cook on low heat 20 min until soft.Add sugar, let it melt and start to caramelise.Deglaze with red wine vinegar, reduce.Add red wine, simmer on very low heat 25–30 min until thick, jammy and glossy.Adjust seasoning and cool.Store airtight in fridge; it improves overnight.

Serve with a good sauternes or Monbazillac.