Red Onion Confit

Sara Goldstein Sara Goldstein
5.0 (1 reviews)
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Serve this alongside our burger to transform your summer BBQ, or even just a Tuesday night dinner, into an gustatory experience! – Yossi

Yields 1/2 cup

15m 6
Easy Vegetarian Gluten Free Low Carb No Refined Sugar Pescatarian Parve

Directions

Prepare the Confit

  1. Heat oil; add garlic and a sprinkle of salt and pepper. Saute until slightly golden.

  2. Add bay leaf or thyme sprigs. Add red onions and saute until slightly golden.

  3. Add honey and red wine and bring to a boil. Let simmer until thick.

Description:
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3 Comments

Chava •

No exaggeration at all....... this is insanely delicious.

Highly recommend. GO MAKE IT NOW FOR SHABBOS!!!!!!!

Thank you, kosher.com, Yossi and Sarah Goldstein

Elka Smith •
Marked as Question

Do you slice or mince the garlic?

Raquel Malul Kosher.com Team •
Reply to Elka Smith

I think the recipe wants you to keep it whole so that it just melts into the onions. However, if you'd prefer to have it smaller, I'd slice it. 

dina •

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

Chaia Frishman •
Reply to dina

At least 2 weeks.