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Red Onion Confit with Merlot and Balsamic Vinegar

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

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

Nutrition 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

How to Make It

  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.