Holiday Entertaining | Balsamic Onion Confit

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)

Yield: Approximately 2 cups

2 tablespoons unsalted butter

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.

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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!