Onion, Port and Balsamic Confit
This condiment is good enough to bottle and sell. Don't be alarmed at the number of onions called for in the recipe, they will cook down to half. This keeps very well refrigerated, that is, if it is not eaten on the first offering. It is great with any grilled meat or poultry. Stand back and wait for the applause.
Ingredients:
8 medium yellow or white onions
4 tbsp. good olive oil
1/4 cup balsamic vinegar
1/4 cup port
2/3 cup brown sugar
Freshly ground black pepper to taste
Method:
1. Slice the onions as thin as possible. Heat the olive oil in large sauté pan, add the onions and sauté on medium heat for about 15-20 minutes, stirring occasionally. If the onions begin to stick, cover the pan to create a little moisture.
2. When the onions are at a dark caramel brown, add the vinegar, port and sugar. Cook an additional 15 minutes, or until the mixture is the consistency of marmalade. Adjust the seasoning with pepper.
