Onion Compote
- Reviews 3
Ready In: 1 hr 10 mins
Yields: 1 batch
Ingredients
- 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
Directions
- 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.
- Season.
- 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.
- Enjoy!
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