Red Onion Confit with Merlot and Balsamic Vinegar

recipe
Notes: If making up to 3 days ahead, cover airtight and chill. Reheat in a microwave-safe dish in a microwave oven at full power (100%) for about 4 minutes, stirring halfway through.

Yield:

Makes about 4 1/2 cups; 10 to 12 servings

Recipe from

Sunset

Nutritional Information

Calories 155
Caloriesfromfat 54 %
Protein 2 g
Fat 9.3 g
Satfat 4 g
Carbohydrate 18 g
Fiber 1.8 g
Sodium 73 mg
Cholesterol 16 mg

Ingredients

6 tablespoons butter or margarine
3 tablespoons olive oil
3 pounds red onions, peeled and thinly sliced
About 2 cups Merlot or other dry red wine
6 tablespoons sugar
1/4 cup balsamic vinegar
Salt

Preparation

1. In a 5- to 6-quart pan over medium-high heat, melt butter with olive oil. Add onions and stir often until they're limp and liquid has evaporated, 8 to 10 minutes.

2. Add 2 cups wine and the sugar; stir occasionally until liquid has evaporated and onions are sweet to taste and very tender, about 30 minutes. Add balsamic vinegar and salt to taste; stir often until flavors are blended, about 5 minutes. Serve warm.

Note:

November 2000
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