Onion Confit with Port Wine and Rosemary


- 1 kg (2 ⅕ lb) yellow onion, cut into thin half rings - 200 ml (~1 cup) Porto wine - 2-3 sprigs of fresh rosemary (or 1 tsp. dried) - 2-3 sprigs of fresh thyme - 200 g (7 oz) sugar (check/reduce) - 50 ml (3 ⅜ tbsp.) balsamic vinegar - frying oil - 2 tsp. salt + more to taste

Peel and slice 1 kg of onion into thin half rings.

Step 1.

Heat the vegetable oil in a wide saucepan, place the onion, salt and cook for about 12 minutes until soft under a lid, stirring every 2-3 minutes. Pour the port wine and balsamic vinegar into the onions, braise for 5 minutes.

Step 2.

Add the thyme and rosemary sprigs, turn down the heat and braise for 30 minutes. Remove thyme and rosemary sprigs, add sugar, stir braise until onions are thickened and sticky. About 15 minutes. Remove from heat.

Step 3.


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