Slow-Cooked Red Wine Onion Confit

What you need

• 1.4 kg (3 lb) onions, halved and thinly sliced
• 40 g (3 tbsp) butter
• 70 g (1/3 cup) dark brown sugar
• 480 ml (2 cups) dry red wine
• 90 ml (6 tbsp) red wine vinegar
• 1/2 tsp salt, plus more to taste
• 1 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Set a wide, heavy-based pot over medium heat and melt the butter in it.

2. 2

   Add the onions a third at a time, stirring each batch until it starts to wilt before adding the next.

3. 3

   Turn the heat to medium-low and cook, stirring often, until the onions are very soft and their juices have cooked away, about 45 min.

4. 4

   Stir in the sugar and raise the heat to medium. Cook, stirring and scraping the base, until the onions turn a light caramel colour, 8-10 min. Watch closely so they do not scorch.

5. 5

   Pour in the wine and vinegar, then add the salt and black pepper. Bring to a boil.

6. 6

   Lower the heat and simmer uncovered, stirring now and then, until the liquid has reduced to a thick, glossy glaze that clings to the onions, 45-60 min.

7. 7

   Taste and adjust the seasoning, then let the confit cool completely.

8. 8

   Spoon into a clean jar, cover and refrigerate. It keeps for about 3 weeks. Serve at room temperature with pâté, cheese or roast meats.

Imported from vanillaqueen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.