Title: Three Onion Confit
Categories: Condiments
Yield: 2 Cups
1/2 c Olive oil
1 lg Red onion; chopped
3 Shallots; chopped
5 Scallions; up to 6, chopped
1 ts Cider vinegar
1 ts Natural sugar
Salt
Black pepper; freshly ground
In a medium-sized saucepan, combine the olive oil, onions, shallots,
and scallions. Cover and cook over low heat until the onions begin to
soften, about 10 minutes. Stir in the vinegar, sugar salt, and pepper
to taste. Continue to cook until the mixture is thick and syrupy,
about 30 minutes. Stir occasionally to make sure it doesn't stick to
the bottom of the pan.
Taste and adjust the seasonings, then set aside to cool. Serve at
once, or cover and refrigerate until ready to use. Bring back to room
temperature before serving. If not using right away, cover and store
in the refrigerator, where it will keep for several days.
