I kind of had it right when it came to meat and cooking the meat in its own fat. (Hello Duck!).
Reading through the recipe, I got it into my head that I was going to be "Caramelizing" onions and throwing in some wine for ambiance. (Sometimes, I read what I want to read, not what's really there... Am I the only one?)
Per Wikipedia: "Confit (French, pronounced [kɔ̃fi] or in English "con-fee") is a generic term for various kinds of food that have been immersed in a substance for both flavour and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France."
Apparently, even candied fruit are considered "confit". And onions can be turned into a "condiment confit".
Totally not just for duck legs... (Although, I did have THE best duck leg confit over gnocchi for dinner the other night. I am not sure anything can top duck cooked in its own fat - unless its duck cooked in its own fat with a side of potatoes that have also been cooked in that same fat... Just saying.)
Obviously, not me.
Since this was going to be dinner for the peeps (because The Dude and I were headed out to the dinner that involved the duck confit...), I decided to avoid the whole "confit" label and explain it as "caramelized onions with red wine and port".
It made life simpler.
It is a given that there are certain words that probably guarantee that the family won't eat a dish item - I am pretty sure "confit" is one of those words. (Meatloaf is another one of those words.)
Far easier to call it an onion pizza with olives and feta. No?
The strategy must have worked, because by the time we came home, a healthy dent had been made into the pie.
And that's what matters, right?
With the added bonus that I now know what a confit is. Knowledge is power and all that...
This post participates in Tuesdays with Dorie. The recipe for Pizza with Onion Confit can be found at the site of this week's host, Paul of The Boy Can Bake.