Tonight I made a Red Onion Confit. It’s based on a recipe I had tried out in mid-April, which I had limited success with. It turned out much better this time, but I think I need to use a tad less butter, and let the liquid simmer off a bit more. It tastes very good on toast! (It’s not a meal – it’s a condiment!)
Sautee the onions in butter on low heat with a bit of brown sugar until they reduce down. Then you need to add some wine and orange juice, with a splash of balsamic vinager, and let it reduce even more. That’s really it – very simple!
