Red Onion Confit
We served this warm confit as a garnish with Fillet of Beef Balsamico
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, August 1992
- 4 tablespoons extra-virgin olive oil
- 2 large red onions, sliced 1/4 inch thick
- 1/2 cup red wine
- 1/4 cup red-wine vinegar
- 1/4 cup water
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Heat oil over low heat in a medium saute pan. Cook the onions, stirring often, until very soft, 15 to 20 minutes.
Add wine, vinegar, water, and sugar, and raise heat to medium. Cook uncovered for about 15 minutes. Season with salt and pepper and serve.