In this recipe for red onion confit (confit originally means meat slowly cooked in its own fat, but is loosely applied to any slow-cooked dish), red onions are gently cooked in butter until very soft, then further caramelized with thick, well-aged balsamic vinegar. The result is buttery, sweet *and* savory, and the mouthfeel is soft and pleasant. Wonderful with any meat dish, especially baked pork chops and steaks.
- 1 large red onion
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons aged balsamic vinegar
- Peel the onion and slice it very thinly.
- Melt the butter in a large frying pan over medium heat.
- Add the onion, season with salt and pepper and cook over medium heat, stirring occasionally, until very soft, about 15 minutes.
- Add the vinegar and keep stirring until the onions are well-coated and the liquid evaporates, about 2 more minutes. Remove from heat and serve.