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Red Onion Confit with Merlot and Balsamic Vinegar

Red Onion Confit with Merlot and Balsamic Vinegar

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.

Sunset NOVEMBER 2000

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 54%
  • Protein: 2g
  • Fat: 9.3g
  • Saturated fat: 4g
  • Carbohydrate: 18g
  • Fiber: 1.8g
  • Sodium: 73mg
  • Cholesterol: 16mg

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Red Onion Confit with Merlot and Balsamic Vinegar recipe