ONION CONFIT

ONION CONFIT image

Number Of Ingredients 9

500 g Onion
Sunflower oil
75g (for porto) OR 115g (for wine) brown sugar
4 Tbs balsamic vinegar
200 ml Porto or red wine (oak barrel)
2 cloves
1 pinch of nutmeg
1 pinch of thyme
salt

Steps:

Cut onions into 2, then dice thinly. Sweat onions in a little sunflower oil until translucent and tender. Medium heat Add the sugar and balsamic vinegar and caramelize until onions are brown. Monitor simmering and turning occasionally for about 10 minutes. Medium-low heat. Add to Porto, cloves, nutmeg, thyme. Season with salt. Continue cooking over Medium-low heat, stirring occasionally until there is no more liquid (35A about 45 min). Remove the cloves and either put in the fridge to enjoy it quickly, or can them. Canned confit can be preserved for several months.