ONION CONFIT WITH BALSAMIC REDUCTION

This onion confit is absolutely perfect with foie gras, pates, cold cuts, pork roasts and red meat. I love it with the chicken liver pate (recipe in my website) when I celebrate the Beaujolais Nouveau! Try it, it is a must! Enjoy!

Serving 6-8

Preparation: 15 min; cooking time: 1 h 15

1 ½ tbsp olive oil

2 lbs onions

4 3/8 oz golden raisins

4 3/8 oz sugar

Salt and pepper

¼ cup balsamic vinegar

3 tbsp Port

Slice the onions, thin.

Warm up the olive oil in a large frying pan on medium heat. Add the onions and cook 5 minutes until pale gold. Add the raisins and sugar and cook 25 minutes.

Pour the balsamic vinegar and Port. Season the preparation with salt and pepper. Reduce the heat to low and simmer 45 minutes.

Bon Appétit!