The chef from Mokonuts refers to an onion sofrito/confit that is braised for 4-5 hours. What is this technique, where can I find more about it?
Sofrito could be many things, but at Mokonuts we slowly confit lots of diced onions in a lot of olive oil for 4 to 5 hours. They should be confited, but not burnt, and should end up looking like sun-dried raisins. The result is an aromatic and pungent purée of onions that is packed with flavor. This onion preparation is then used as a base for the legume cooking liquid.
Sofrito is not 4-5 hours and neither is confit.