• knife
• large heavy-bottomed pan
• wooden spoon

• 1 T olive oil
• 2 large red onions, thinly sliced
• 1 T garlic, minced
• ¼ c balsamic vinegar
• ½ c red wine or port
• 2 T brown sugar
• ½ t salt
• ¼ t black pepper

Add remaining ingredients, turn down heat to low, and cook, stirring frequently, until reduced, about 15 minutes.

Let cool slightly and serve warm. This red onion confit is fantastic on pizza and with goat cheese.

Recipe from Cafe Flora Cookbook, by Catherine Geier and Carol Brown (read my review).

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