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In a large pan over low heat, combine the onions, butter, sugar, salt, and pepper. Cook, covered, stirring occasionally, until the onions are soft and slightly caramelized, about 30 minutes. Add the wine and vinegar and simmer uncovered, stirring occasionally, until thick, about 20 more minutes. Cool to room temperature before using. (Makes about 2 cups.) Prepare duck confit and let it rest until it is no longer hot. Heat the oven to 350° F. Cut the baguette on the diagonal into 1/4-inch slices and arrange them on a baking sheet. Brush the slices lightly with olive oil and bake until lightly browned, about 8 minutes. Do not overbake, or the crostini will be too hard. While crostini are baking, shred the duck at room temperature with a fork. To assemble, arrange a tablespoon of the shredded duck confit on each crostini and top with a small dab of the onion jam. Serve immediately.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Rendered duck fat — confit, roast potatoes, frying, French cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Enameled Dutch oven for braising, bread baking, stewing