Mum's Red Onion Confit

Peel, halve and thinly slice 3 red onions. Place in a large pan with 2 tbsp olive oil, ½ cup sugar, 1 cup red wine, ½ cup balsamic vinegar, 2 tsp mustard seeds and 3 tbsp dried currants and bring to a simmer.
Cover and simmer for 25 minutes then uncover and simmer until liquid is almost absorbed and reduced to a thick oniony syrup, about 45 minutes.
Keep in the fridge in a covered container for several weeks and reheat if required.

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