Frank's Recipes! Onion Confit

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Onion Confit

I would suggest serving this stirred into pasta with wilted greens and chicken stock, as an hors d'oeuvre, or with grilled or roasted chicken or fish.

4 large onions
4 tablespoons unsalted butter
Salt and pepper to taste
1 tablespoon sugar
3 or 4 sprigs fresh thyme, or 1 teaspoon dried
2 cups red wine
1/4 cup red wine vinegar
1/2 cup sherry vinegar

Peel and slice onions very thin. In large, heavy-bottomed pot, melt butter over medium to medium-high heat until foam subsides and butter is lightly brown. (Watch carefully so it doesn't burn.) Add onions and season with salt and pepper. Cover and cook 5 minutes over medium heat, until onions begin to soften. Stir in sugar and cook, covered, a few more minutes to allow sugar to caramelize slightly. Add thyme, red wine and vinegars. Simmer, uncovered, 1 to 1 1/2 hours, or until liquid is cooked down to a syrup.

Makes about 2 cups