CONFIT OF ROASTED ONIONS Thin shavings of white winter onions cook down to a thick marmalade consistency when roasted in the oven with butter, olive oil, and herbs. The resulting confit makes a rustic farmhouse-style spread for sandwiches or a glaze for other vegetables or meats. 4 pounds large white onions 1/4 cups butter 1/4 cup olive oil 1 teaspoon salt 1 teaspoon granulated sugar 4 fresh or dried bay leaves 2 tablespoons chopped fresh thyme leaves Preheat an oven to 350°F.

Cut the onions from top to bottom into slices 1/4-inch-thick. Using the butter, generously grease a baking sheet that is just large enough to hold the sliced onions in a layer 1 inch deep. Add the onions and sprinkle them with the olive oil, salt, sugar, bay leaves, and thyme.

Place the onions in the preheated oven and toast, turning often, until soft and deep golden brown, 45 minutes to 1 hour. Remove from the oven and let cool to room temperature.

Discard the bay leaves. Pack the onions into dry, sterilized jars with lids. Store in the refrigerator. The onions will keep for up to 2 weeks.

Makes about 3 half-pints.

[The Glass Pantry, Georgeanne Brennan]