Confit Of Red Onions & Cherries
Recipe: #20861
September 04, 2015
Categories: Cherry, Onions, Gluten-Free, No Eggs, Vegetarian, Wine, Kosher Dairy, more
"Good with grilled chicken or veal. Keeps in the refrigerator for 1 month. Bring to room temperature before serving. Yields 2 cups"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (330.5 g)
- Calories 365.7
- Total Fat - 26.5 g
- Saturated Fat - 6.6 g
- Cholesterol - 15.3 mg
- Sodium - 600.4 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 5.2 g
- Sugars - 19.3 g
- Protein - 3.1 g
- Calcium - 78 mg
- Iron - 2.3 mg
- Vitamin C - 32.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Thinly slice 1 onion and coarsely chop 1 onion. Combine both in a medium bowl and mix.
Step 2
Heat olive oil in a large non-stick skillet over medium heat. Stir in 1/2 of the onions, sage nad chile. Cover and reduce heat to low; cook, stirring several times, for 6 minutes.
Step 3
Stir in remaining onions, cherries, wine, papper and salt. Cover and cook until onions are just tender, about 6 minutes more.
Step 4
Uncover skillet, sprinkle in sugar and cook over medium heat until syrupy, just a few minutes.
Step 5
Sprinkle on vinegar and add butter. Increase the heat and saute until onions are nicely coated, about 5 minutes.
Step 6
Spoon confit into a clean glass jar and set aside to cool. Use now, or cover tightly and refrigerate up to 1 month.
Tips
No special items needed.
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