Red Onion Confit

Sara and Yossi Goldstein

Recipe By Sara and Yossi Goldstein

Cooking and Prep: 15 m
Serves: 6
No Allergens

Preference: Parve
Difficulty: Easy
Occasion: Shabbat
Diet: Vegetarian , Gluten Free , Low Carb , Sugar Free , Pescetarian
Source: Whisk by Ami Magazine

Serve this alongside our burger to transform your summer BBQ, or even just a Tuesday night dinner, into an gustatory experience! – Yossi

Ingredients (8)

Main ingredients

Bartenura Olive Oil, for sautéing

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Bartenura Olive Oil
3 cloves garlic
salt, for sprinkling
pepper, for sprinkling
1 bay leaf or 2 sprigs of thyme
1 red onion, cut into 6 wedges
2 tablespoons Gefen Honey

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Gefen Pure Honey
1/4 cup Alfasi Cabernet Sauvignon or other red wine

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Alfasi Cabernet Sauvignon

Start Cooking

Prepare the Confit

Yields 1/2 cup

Heat oil; add garlic and a sprinkle of salt and pepper. Saute until slightly golden.
Add bay leaf or thyme sprigs. Add red onions and saute until slightly golden.
Add honey and red wine and bring to a boil. Let simmer until thick.

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Reviews
Questions and answers (1)

Red Onion Confit

Fridge Life

How long do you think this would stay good in the fridge? Thanks!

Posted by dinabiderman |November 13, 2017
- red onion
- Onion
- Shabbos
- Sara and Yossi Goldstein
Replies:

At least 2 weeks.

Posted by Chaiaadmin|November 14, 2017

0

Community Rating No Ratings Yet.

Red Onion Confit

Fridge Life

How long do you think this would stay good in the fridge? Thanks!

Posted by dinabiderman |November 13, 2017
- red onion
- Onion
- Shabbos
- Sara and Yossi Goldstein
Replies:

At least 2 weeks.

Posted by Chaiaadmin|November 14, 2017

0

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