Pink Confit from Roscoff Onion

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	12 hrs 20 mins
Course	Sauce
Cuisine	European
Servings (Default: 10)

Ingredients

1 kg onion (s), (Roscoff onion, pink onion from Brittany)
15 cl vinegar, (raspberry vinegar)
15 cl vinegar, (wine vinegar)
15 cl grenadine
150 g powdered suar
100 g butter

Instructions

Peel and chop the onions and sauté in the butter. Let the liquid reduce in 15-20 minutes. Then add the two vinegars and reduce again until there is no more liquid. Now add the powdered sugar and grenadine and stir until the desired consistency is achieved.
Let the onion confit rest for 12 hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.