3 lbs. yellow onions
6 tbsp. olive oil
2 tsp. sea salt
3 heaping tsp. chopped fresh thyme
3/4 cup dark brown sugar
4 tbsp. balsamic vinegar
4 tbsp. white wine vinegar
1/4 cup Port – Warre’s Warrior Porto Wine Reserve works great. *Be sure not to use a tawny or ruby port*
3 tbsp. red wine confit or red currant jelly 
freshly ground black pepper

Peel and slice the onions thinly. The slicer attachment on your food processor can also work great for this, or just put on a great album and watch your fingers!

Heat the olive oil in a large pot, then add the onions, sea salt and thyme. Stir the onions occasionally as they soften over 35-40 minutes.

Once the onions are soft, add the remaining ingredients and grind a healthy dose of black pepper over the mixture. Bring the onions to a boil and cook for another 10 minutes until most – but not all – of the liquid has evaporated, stirring occasionally. Fill your small jars with the warm confit, seal and process the jars.

This recipe does not make very many jars – only about 9 4 oz. jars – so, since you’re chopping, it’s not much more to double this recipe.

The confit goes beautifully well with all ranges of foie gras, pâté, terrines or charcuterie in general. And of course, as the perfect pairing on any cheese board. Try it with an aged Spanish cheese like manchego or Zamorano. It truly is one of the key items in throwing together something for some last minute wine pairings with friends on a Friday evening. It has become one of the best staples in our fridge and the jar that most quickly disappears – so doubling the recipe will never hurt!

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