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Confit of Slow-Cooked Red Onions
Delicious served with bread and cheese, savoury tarts and meats.
30ml olive oil
15g butter or margarine
500g red onions, sliced
Few sprigs fresh thyme
1 bay leaf
2 tblsp brown sugar
50g prunes, chopped
2 tblsp balsamic vinegar
120ml red wine
Sea salt & fresh ground black pepper
Heat the oil, reserving about a teaspoon for later, with the butter in a pan, add onions, cover and cook gently over a low heat for about 15 minutes.
Season with salt & pepper, add the herbs and sugar. Cook slowly, uncovered, for another 15 – 20 minutes, or until the onions are very soft and dark.
Add the prunes, vinegar and wine with 4 tblsp water, keep cooking over a low heat and stirring frequently fro another 20 minutes, or until most of the liquid has evaporated. If the mixture dries too quickly add a little more water and turn the heat down.
Adjust the seasoning, adding more sugar, vinegar etc according to your taste. Leave to cool then add remaining oil.
It is best left for 24 hours before serving, though can be served straight away. It will keep for several days in an airtight container in the fridge.
Alternatives:
White or yellow onions are just as good, yellow being the sweetest.
Try raisins, apricots or dates as an alternative to prunes.