Created by Mikekey on September 4, 2015
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.