Festive and fragrant, this Balsamic Red Onion Confit, a perfect partner for bold cheeses and charcuterie, stands apart from standard caramelized onions with the addition of red wine, herbs, and balsamic vinegar. About a half hour undertaking, this confit has the added benefit of pairing well with meats, for a simple, impressive entree dress-up, and also creates a heavenly homemade fragrance that will make you look like you slaved the day away in the kitchen, while only you and I will know you took a long bath and a two-hour nap, instead. (wink, wink)
3 red onions, peeled and sliced into uniform rings, ¼” thick
3 tablespoons balsamic vinegar
½ cup red wine
1 tablespoon maple syrup
½ teaspoon dried thyme
Salt and Freshly-Ground Black Pepper, to taste
In a heavy skillet over medium heat, melt butter. Add onions, separating into ringlets or half moons. Stir to coat onions with butter, reduce heat to medium-low, and cook, stirring frequently, until onions become wilted, darkened, and release their juices--about 30 minutes.
Add remaining ingredients to onions. Combine well, and continue cooking, stirring frequently, until liquid is reduced—about 15-20 minutes. Adjust seasonings. Serve warm or at room temperature.
This week on Notes from Maggie's Farm, look for quick tips for easy holiday entertaining with recipes like these quick Balsamic Onion Confit, as well as Sweet & Savory Spiced Nuts, Citrus-Spiced Olives, Pesto-Topped Broiled Oysters (found later today on the blog) and a sparkling Ambrosia Cocktail, Also, consider centering your snacks around a Knockout Cheese & Charcuterie board, and learn how to build one here, just in time to ring in the new year in style!