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Confit of Red Onions & Cherries
This simple and delicious dish is a perfect accompaniment to grilled poultry or veal. It keeps nicely in the refrigerator, but be sure to let it come to room temperature before serving.
Makes about 2 cups
2 large red onions
3 Tablespoons olive oil
1 Tablespoon minced, fresh sage leaves
1 dried red chile pepper, crumbled
2/3 cup dried cherries
1/4 cup dry red wine
2 teaspoons freshly ground black pepper
1/2 teaspoon kosher salt
1 Tablespoon sugar
1 Tablespoon balsamic vinegar
1 Tablespoon butter
Thinly slice 1 onion; coarsely chop remaining onion. Combine sliced and chopped onions in a medium bowl and mix. Heat olive oil in a large non-stick skillet over medium heat. Stir in 1/2 of the onions, sage and chile. Cover and cook over low heat, stirring several times, for 6 minutes.
Stir in remaining onions, cherries, wine, pepper and salt. Cover and cook until the onions are just tender, about 6 minutes more.
Uncover the skillet, sprinkle on the sugar and cook over medium heat until syrupy, just a few minutes. Sprinkle on balsamic vinegar and add butter. Increase the heat and sauté until onions are nicely coated, 4 to 5 minutes.
Spoon confit into a clean glass jar and set aside to cool. Cover tightly and refrigerate. Confit will keep for at least 1 month.
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