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Red Onion Confit with Merlot and Balsamic Vinegar





Yields
Makes about 4 1/2 cups; 10 to 12 servings

Notes: If making up to 3 days ahead, cover airtight and chill. Reheat in a microwave-safe dish in a microwave oven at full power (100%) for about 4 minutes, stirring halfway through.

 6 tablespoons butter or margarine
 3 tablespoons olive oil
 3 pounds red onions, peeled and thinly sliced
  About 2 cups Merlot or other dry red wine
 6 tablespoons sugar
 1/4 cup balsamic vinegar
  Salt
Step 1
1

In a 5- to 6-quart pan over medium-high heat, melt butter with olive oil. Add onions and stir often until they're limp and liquid has evaporated, 8 to 10 minutes.

Step 2
2

Add 2 cups wine and the sugar; stir occasionally until liquid has evaporated and onions are sweet to taste and very tender, about 30 minutes. Add balsamic vinegar and salt to taste; stir often until flavors are blended, about 5 minutes. Serve warm.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories155
% Daily Value *
Total Fat 9.3g12%

Saturated Fat 4g20%
Cholesterol 16mg6%
Sodium 73mg4%
Total Carbohydrate 18g7%

Dietary Fiber 1.8g7%
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.