Red Onion Confit
Red onion confit, red onions slowly cooked in butter and balsamic vinegar, makes a wonderful topping to pork chops. Leftovers are great in omelets!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
- 1 large red onion
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 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.
Calories: 134kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Sodium: 286mg | Fiber: 1g