Food & Cooking Recipes Red Onion Confit By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes 1 1/2 cups We served this warm confit as a garnish withFillet of Beef Balsamico Ingredients 4 tablespoons extra-virgin olive oil 2 large red onions, sliced ¼ inch thick ½ cup red wine ¼ cup red-wine vinegar ¼ cup water 2 teaspoons sugar ½ teaspoon salt ¼ teaspoon freshly ground pepper Directions 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. Print