Yield > 4
Servings
Ingredients :
1 tbl Olive oil
1 x Red onions, sliced very thin
1 tbl Sugar
2 tbl Red wine vinegar
Salt and pepper
2 tbl Dried fruit: raisins, apricots,
prunes), chopped
1/2 cup Red wine
Method :
• Heat oil in noncorrosive saucepan over medium heat. Add
onions. Let sweat gently until onions start to give off their
juices.
• Stir in sugar, vinegar, salt and pepper until the mixture
starts to melt.
• Add dried fruit and wine, then cover and reduce heat to
lowest setting. Use a heat diffuser on the burner, if necessary.
Watch and stir often, adding more wine or water as needed.
• When the onions and fruit have melded and cooked down
to a jamlike consistency, taste and adjust seasoning. Add more
vinegar if needed to balance the fruit.
• Note: I stuff a tablespoon of this onion "jam" in small
hollow parboiled onions and roast them in the oven. -Kate
Ratliffe, author
• NOTES : Intensely flavored vegetable side dish, a favorite
served with grilled chicken or lamb chops. This confit may ber
served hot or
• at room temperature as a relish with roasts and fowl. It
will
• keep refrigerated for several days.
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