Red Onion Confit

A simple recipe that yields a delicious appetizer.

Yield 2 cups
Time 30 minutes
  • 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
Directions Heat olive oil over medium heat, add onions and sauté, stirring occasionally, about 10 minutes, until soft and translucent.

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.

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

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