Prep 10 mins
Cook 1 hr
Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.
- 1 lb Spanish onion, peeled and thinly sliced
- 2 tablespoons honey
- 1⁄4 cup red wine vinegar
- 1⁄2 cup water, more if needed
- 2 tablespoons butter
- salt & freshly ground black pepper
- In a saucepan over medium heat combine onions and honey.
- Cook slowly until caramelized, about 45 minutes.
- Add vinegar and stir.
- Add water and reduce to low heat.
- Cook uncovered until liquid has been absorbed.
- Onions are done when they are tender, have melted together,and are moist but not wet.
- (More liquid and cooking time may be needed.) Whisk in butter.
- Let cool and store in a mason jar.
- When ready to use, reheat the compote over low heat and adjust seasoning.
- Onion compote will keep refrigerated for at least a month.
I've never caramelized onions before so I was a little worried that I'd burn something, but this was an easy recipe to follow and great-tasting to boot. I made this as a side to a curry chicken and it was a fantastic combination. Thanks for posting, this is a keeper!
Outstanding recipe! I have made caramelized onions before, but never with the addition of honey and vinegar that adds a sweet depth of flavor to the already sweet onions. I decided to cook the onions in my crockpot overnight, then added the vinegar and cooked a little bit longer. We generously spooned this unctuous mixture onto a pizza crust and had a truly terrific lunch. Good job Sharon!!
fabulous sweet flavor! i served this as an appy with toasted slices of a baguette, this is a keeper!