Confit of onion is a classic technique wherein onions are simmered with white wine, stock and herbs until it reduces to a jam consistency. That’s what was involved here, along with chicken, feta cheese, red bell pepper and some greens. I like this sandwich in concept, but in eating it I couldn’t help but wonder why they didn’t just go with plain old caramelized onions. Onion confit can really be done up royal: homemade stock, anchovies, secret blends of spices, hours on the stove, you can really get into it and produce something special. But if you half-ass the thing you just end up with half-browned onions that are really kind of bland. That’s really too bad, because while the feta and the chicken are a great combination the sandwich was lacking the notes of sweetness needed for a decent harmony. I will say that it was nice of Bloom Cafe to provide the sandwich on regular old toast, and not slather things in mayonnaise where it wasn’t necessary. That indicates to me a strong conceptual awareness, something that makes the failure of execution in the onion confit all the more disappointing.