Confit is a French word that is used to mean something cooked long and slow either in it's own fat or butter. I didn't take pictures of the onions in the pan as I have a stinking cold and the onions were making my eyes and nose stream! Not good to cooking you may think, but I needed something warm and comforting and this seemed like a good idea.
I started with four large onions and 30g of butter. A teaspoon of salt, half tsp of black pepper and a tsp of sugar (I used 2 because I like it sweet).
Cook over a very low heat for at least 2hours. You know it's ready when the onions finally start to brown. That's where the delicious flavour comes from. This is a small Kilner jar so shows how much the onions have reduced.