Onion Confit Recipe Right Here!
Okay, I've been informed that as long as it's "in my own words," I can post the recipe. Following is a paraphrase of an adaptation of a recipe that originally appeared in Bon Appétit (that should take it out of copyright zome, hmm?). I emailed the recipe to those who sent me notes requesting it (and will do so for anyone else who has emailed me before seeing this).
This recipe will make happy all caramelized onion lovers. It is very flavorful and jammy. I usually just serve it slightly warm on toasted baguette slices, but use your imagination.
Heat 1/4 cup olive oil in a heavy pot over medium heat. Add 2 lbs. thinly sliced onions (around 8 cups), 1/2 cup sugar, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until onions are very soft, stirring occasionally (about 30 min.). Add 1 cup dry red wine and 6 tblsp. balsamic vinegar, and continue cooking uncovered until thick and very tender, stirring often (25-35 min.). Season again with salt and pepper to taste. Let cool. Store in refrigerator and bring to room temperature or rewarm over low heat before serving.