Serves: 8
Total Calories: 65
1 In a medium heavy saucepan, combine the onions, red wine, and salt over medium heat. Bring to a simmer and turn the heat to low. Cover and cook, stirring often, for 1 hour 15 minutes or until the onions are very tender. The onions will be slightly translucent.
2 Stir in the butter, balsamic vinegar, and 1 tablespoon each of the honey and sugar. Cook uncovered, stirring often, until all of the liquid has evaporated and the mixture is very thick.
3 Let cool slightly. Serve at room temperature or slightly warm. This keeps in the refrigerator for up to a month. To reheat, place the confit in a small bowl set over a pan of simmering water, or warm it in a microwave.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Red Onion Confit recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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