Red Onion Confit
This tangy confit topped off our open face baguette with brie and salami sandwich. Delightful!!
YIELD: 1 c.
PREP TIME: 10 min.
COOK TIME: 20 min.
2 T olive oil
2 c red onion, peeled, halved and finely sliced
1 t salt
1 t pepper
pinch of cinnamon
2 T fresh thyme leaves
1 t sugar
3/4c white wine
1 t balsamic vinegar
  1. Heat the olive oil in a deep skillet, add onion, salt, pepper, cinnamon, thyme and sugar.
  2. Stir and let cook on medium-low heat for about 20 minutes, stirring occasionally.
  3. Add the balsamic vinegar and wine, allow to cook off and reduce. You want the onions to be very tender (not browned or burnt as they will turn bitter).