Summary

Ingredients

• 750 g onion (s), red
• 50 g powdered suar
• 60 g butter
• 3 sprigs rosemary
• 4 bay leaves
• 200 ml red wine
• salt and pepper
• 1 teaspoon balsamic vinegar
• 1 tablespoon vinegar (red wine vinegar)

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Instructions

1. Peel the onions and cut them lengthways into fans so that they are still slightly connected at the end of the root. Melt the powdered sugar in a pan without fat. Add the butter and let both caramelize slightly. Add the onions and turn them. Add the rosemary and bay leaf. Gradually add the red wine. Salt, pepper and season with the two types of vinegar. Cover and simmer gently for 15 minutes on a mild heat. Then remove the lid and let the liquid boil down a little.
2. Red onion confit can be served warm or cold as a side dish to game or pork.