Red Onion and Port Wine Confit
"Adapted from delicious:days. Serve with a cheese course. Will keep several days in the refrigerator."
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1 lb red onion, sliced thin
- 6 sprigs thyme
- 1 bay leaf
- 3 tablespoons light brown sugar or 3 tablespoons raw sugar
- kosher salt
- ground black pepper
- 3 ounces prunes, finely chopped
- 1⁄2 orange, juice of
- 3 tablespoons aged balsamic vinegar
- 1⁄2 cup port wine
directions
- In a large, heavy pot, melt the butter in 2 tbsp of olive oil over medium heat. Add the sliced onions and a good pinch of salt. Cover and cook slowly for about 10 minutes, stirring occasionally.
- Add the thyme, bay leaf, and sugar. Season to taste with salt and pepper. Cook, uncovered, until onions are tender and very limp, 10-15 minutes. Stir occasionally to miminize browning.
- Add the prunes, orange juice, balsamic vinegar and port wine. Bring to a rapid simmer, then lower the heat to a very gentle simmer. Stir often until most of the liquid is absorbed or evaporated, another 15 minutes.
- Add the last tablespoon of olive oil for a nice glossy finish, and adjust seasoning to your taste.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
