Red Onion Confit with Merlot and Balsamic Vinegar Recipe

Red Onion Confit with Merlot and Balsamic Vinegar Recipe

  • 6 tablespoons Lucerne Sweet Cream Butter or margarine
  • 3 tablespoons Safeway SELECT Verdi Olive Oil
  • 3 pounds red onions, peeled and thinly sliced
  • 2 cups Merlot, or other dry red wine
  • 6 tablespoons sugar
  • 1/4 cup Safeway SELECT Verdi Balsamic Vinegar
  • Salt
  1. In a 5- to 6-quart pan over medium-high heat, melt butter with olive oil. Add onions and stir often until they're limp and liquid has evaporated, 8 to 10 minutes.
  2. Add 2 cups wine and the sugar; stir occasionally until liquid has evaporated and onions are sweet to taste and very tender, about 30 minutes. Add balsamic vinegar and salt to taste; stir often until flavors are blended, about 5 minutes. Serve warm.
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