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Cranberry and onion confit

updated

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Ingredients for 4 servings:

  • 350 g onion(s), red
  • 2 tbsp oil
  • 2 tbsp sugar
  • 125 ml port wine or red wine
  • 4 tbsp balsamic vinegar
  • 2 tbsp cranberries, dried (alternatively raisins)
  • ½ tsp broth, granulated
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

delicious with duck breast, game, roast beef

Peel the onions and slice them into thin strips. Sauté them in the oil for 10 minutes until light brown. Just before the end, add the sugar and let it caramelize slightly. Deglaze with port wine and balsamic vinegar, then add the stock powder and cranberries. Simmer on low heat for about 30 minutes. Add more wine if necessary. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Angy's salad dressing

Cranberry and onion confit