Onion confit is an exquisite dish that combines the deep taste of red port wine with piney aromas of rosemary. It can be an exquisite addition to meat dishes, burgers and an original component for cheese plates.
Peel and slice 1 kg of onion into thin half rings.
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.
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.