Red Onion Confit with Merlot and Balsamic Vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making up to 3 days ahead, cover airtight and chill. Reheat in a microwave-safe dish in a microwave oven at full power (100%) for about 4 minutes, stirring halfway through. Ingredients:
6 tablespoons butter or margarine |
3 tablespoons olive oil |
3 pounds red onions, peeled and thinly sliced |
about 2 cups merlot or other dry red wine |
6 tablespoons sugar |
1/4 cup balsamic vinegar |
salt |
Directions:
1. In a 5- to 6-quart pan over medium-high heat, melt butter with olive oil. Add onions and stir often until they're limp and liquid has evaporated, 8 to 10 minutes.
2. Add 2 cups wine and the sugar; stir occasionally until liquid has evaporated and onions are sweet to taste and very tender, about 30 minutes. Add balsamic vinegar and salt to taste; stir often until flavors are blended, about 5 minutes. Serve warm.
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