ONION CONFIT~ From StoneGable's Kitchen

Caramelized onions are soft and full of sweet, sweet flavor. Onion confit adds the depth of red wine and a tangy note from Balsamic vinegar. Onion confit is like a caramalized onion marmalade... soooooo luscious! This recipe is worth making.  Extra can be frozen. So many dishes taste better with a spoonful of Onion Confit to top it off!

2 TBS butter

2 TBS olive oil

2 lbs.( about 8 cups) onions, peeled and thinly sliced

3 TBS sugar

4 thyme sprigs

salt and pepper

1/2 cup freshly squeezed orange juice

1 cup dry red wine

6 TBS good balsamic vinegar

Heat butter and onion in a large dutch oven. Add onions, sugar, thyme and salt and pepper. Stir. Cover and cook for 30 minutes stirring occasionally, until the onions are very soft. 

Add orange juice, red wine and balsamic vinegar. Cook uncovered over medium low heat for 30-35 minutes until the onions are soft and most of the liquid is evaporated. Remember to stir occasionally.