Red Onion and Port Wine Confit
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1 lb red onion, sliced thin
- 6 sprigs thyme
- 1 bay leaf
- 3 tablespoons light brown sugar or 3 tablespoons raw sugar
- kosher salt
- ground black pepper
- 3 ounces prunes, finely chopped
- 1⁄2 orange, juice of
- 3 tablespoons aged balsamic vinegar
- 1⁄2 cup port wine
Directions
- In a large, heavy pot, melt the butter in 2 tbsp of olive oil over medium heat. Add the sliced onions and a good pinch of salt. Cover and cook slowly for about 10 minutes, stirring occasionally.
- Add the thyme, bay leaf, and sugar. Season to taste with salt and pepper. Cook, uncovered, until onions are tender and very limp, 10-15 minutes. Stir occasionally to miminize browning.
- Add the prunes, orange juice, balsamic vinegar and port wine. Bring to a rapid simmer, then lower the heat to a very gentle simmer. Stir often until most of the liquid is absorbed or evaporated, another 15 minutes.
- Add the last tablespoon of olive oil for a nice glossy finish, and adjust seasoning to your taste.
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