Originally Posted by ironchef
<snip>Also, if it's not the main component of a dish, it would simply be too long to write out "Onion Braised in Olive Oil with Fresh Herbs". Onion Confit is shorter, and it's something than many people can identify. Sure it's not traditional, but nothing ever is these days anyway.
I think this example illustrates the problem. I would interpret onion confit as onion cooked in its own juices, no oil, no herbs, you have another thought, so one of us is going to be dissatisfied.
I went to a pub last night (to see a live band) and noticed that on their menus they spelled everything out, even if it was a little prosaic, I was left in no doubt what they were intending. I would rather have it that way than guess or have to ask a (not well-informed) serving person.:oops: