| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | French | Condiments, French | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | Red onions; sliced very thin | |
| 1 | tb | Sugar |
| 2 | tb | Red wine vinegar |
| Salt and pepper | ||
| 2 | tb | Dried fruit: raisins, apricots, prunes); chopped |
| 1/2 | c | Red wine |
INSTRUCTIONS
Heat oil in noncorrosive saucepan over medium heat. Add onions. Let sweat gently until onions start to give off their juices. Stir in sugar, vinegar, salt and pepper until the mixture starts to melt. Add dried fruit and wine, then cover and reduce heat to lowest setting. Use a heat diffuser on the burner, if necessary. Watch and stir often, adding more wine or water as needed. When the onions and fruit have melded and cooked down to a jamlike consistency, taste and adjust seasoning. Add more vinegar if needed to balance the fruit. Note: I stuff a tablespoon of this onion "jam" in small hollow parboiled onions and roast them in the oven. -Kate Ratliffe, author Shared by Sherilyn Schamber Recipe By : A Culinary Journey in Gascony Posted to MC-Recipe Digest V1 #240 Date: Wed, 09 Oct 1996 15:42:48 -0700 From: Sherilyn Schamber <sherschm@concentric.net> NOTES : Intensely flavored vegetable side dish, a favorite served with grilled chicken or lamb chops. This confit may ber served hot or at room temperature as a relish with roasts and fowl. It will keep refrigerated for several days.
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”