Red Onion Confit

Sliced turkey and Brie go well with this sweet and tangy condiment. Also try it on a rare roast beef and aged Gouda sandwich.

• Ready In: 55 mins
• Yields: 1 3/4 cups

Ingredients

• 1  tablespoon olive oil
• 1 1⁄2 lbs red onions, thinly sliced
• 1⁄2 cup  canned  reduced-sodium beef broth
• 6  tablespoons  balsamic vinegar
• 2 1⁄2 tablespoons light brown sugar, packed
• 3  fresh thyme sprigs

Directions

1. Heat oil in large nonstick skillet over moderate heat.
2. Add onion and cook, stirring occasionally, until golden brown, about 15 minutes.
3. Stir in remaining ingredients and simmer, stirring occasionally, until thickened to the consistency of maple syrup, 4-6 minutes.
4. Discard thyme sprigs and transfer to a bowl.
5. Let cool, stirring occasionally, 30 minutes.
6. Cover and chill until ready to serve.
7. This can be made up to 2 weeks ahead (let stand at room temperature at least 30 minutes before serving).