onion confit

April 3, 2010

This is from Alice Waters Chez Panisse Vegetables. I have it stewing on the stove as I write this and the smell is good enough reason to make it! She suggests that it’s a particularly nice compliment to wilted greens or in pasta, or as an hors d’oeuvre on a crouton. I’m going to serve it for Easter dinner with the grilled portobello mushrooms for the vegans in the house, and the lamb for the non-vegans.

4 large onions

4 tbsps olive oil

salt and pepper

1 tbsp sugar

3 or 4 sprigs fresh thyme

2 cups red wine

1/4 cup red wine vinegar

1/4 cup sherry vinegar

cassis (optional)

Peel and slice the onions very thin. Brown the onions in olive oil in a large heavy-bottomed pot. Season with salt and pepper. Cover and cook for 5 minutes or so. Stir in the sugar and cook, covered a few more minutes, to allow the sugar to caramelize slightly. Add the thyme, the red wine, the vinegars, and cassis, if you wish. Simmer, uncovered, for 1 to 1 1/2 hours, until the liquid is cooked down to a syrup.

Makes about 2 cups.

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