Red Onion Confit with Merlot and Balsamic Vinegar

This is a holiday classic but somehow I've never taken photos.  I meant to take some this year since my onion were meticulously sliced with my beloved mandolin!  This is absolutely delicious and any leftovers can be used to augment a killer sandwich.



Prep and Cook time:  About 45 minutes

Notes: If making up to 3 days ahead, cover airtight and chill.  Reheat in a microwave safe dish in a microwave oven at full power for about 4 minutes, stirring halfway through.

Makes:  About 4-1/2 cups, 10 – 12 servings

6 Tablespoons butter
3 Tablespoons olive oil
3 lbs red onions, peeled and thinly sliced
About 2 cups Merlot or other dry red wine
6 Tablespoons sugar
¼ cup balsamic vinegar
Salt

  1. In a 5 – 6 quart pan over medium-high heat, melt butter with olive oil.  Add onions and stir often until they’re limp and liquid has evaporated, 8 – 10 minutes.

  1. Add 2 cups wine and the sugar, stir occasionally until liquid has evaporated and onions are sweet to taste and very tender, about 30 minutes.  Add balsamic vinegar and salt to taste; stir often until flavors are blended, about 5 minutes.  Serve warm.



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