Balsamic: Onion Confit with Balsamic Cream

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Onion Confit with Balsamic Cream

 

2 lb. red onions, or yellow onions

2 Tbsp butter

1 tsp olive oil, or as needed

2 cup dry red wine

1 cup orange juice

1/2 cup Balsamic Cream, or syrup

Sea salt, to taste

 

 

 

 

 

Peel the onions and trim off the root end. Slice the onions into thin strips

from top to bottom. Heat the butter and olive oil together in a large pan over

medium-high heat (the olive oil helps to keep the butter from burning). When the

butter begins to bubble, add the onion and sprinkle with a little salt. Stir the

onions to coat evenly with the butter, oil and salt and continue to cook

uncovered for about 15 minutes. Turn frequently to avoid scorching.

 

Cover and cook until the onions are soft, about 15 minutes. Add the orange

juice, stir well and continue to cook for about 10 minutes.

 

Stir in the red wine and balsamic cream and continue to simmer. Taste and add

more salt if desired. Reduce heat to very low and continue to cook, stirring

frequently, until most of the liquid has been reduced and the onion mixture is

very soft and about the consistency of thick jam.

 

Serve hot or warm.

 

Variation: Substitute whole peeled cipollini or pearl onions in place of the red

onions. You can blanch them whole in boiling water to make peeling easier and to

cut down on cooking time.

 

 

 

Source: Earthy Delights

Formatted by Chupa Babi: 06.05.08

 

Naturally sweet onion confit is the perfect condiment for veggie loaves

[favorites] (it's also great slathered on a slice of good bread). It's very easy

to make and it stores well. We prefer using red onions, but regular yellow

cooking onions will work just fine. This recipe is easy to multiply, so make a

big batch in advance, keep it in the fridge and warm a little as needed!

 

" Balsamic Creme - Crema di Balsamico is a syrupy reduction of Balsamic vinegar

and grape must, the same juice of the Trebbiano grape used in the production of

balsamic vinegar.

This " Balsamic Cream " has a wonderful sweet-and-sour, fruity character, with

tangy notes of ripe grapes, plums, and sun-ripened raisins. Those familiar with

Italian cuisine will recognize the affinity to " Saba " , the traditional reduction

of grape must, now taken to a higher level.

 

Packaged in an easy-to-use squeeze bottle for drizzling and plate decoration. "

 

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