Onion Confit with Balsamic Cream
Naturally sweet onion confit is the perfect condiment for roast meats and poultry (it's also great slathered on a slice of good bread). It's very easy to make and it stores well. We prefer using red onions, but regular yellow cooking onions will work just fine. This recipe is easy to multiply, so make a big batch in advance, keep it in the fridge and warm a little as needed!
Peel the onions and trim off the root end. Slice the onions into thin strips from top to bottom.
Heat the butter and olive oil together in a large pan over medium-high heat. When the butter begins to bubble, add the onion and sprinkle with a little salt. Stir the onions to coat evenly with the butter, oil and salt and continue to cook uncovered for about 15 minutes. Turn frequently to avoid scorching.
Cover and cook until the onions are soft, about 15 minutes.
Add the orange juice, stir well and continue to cook for about 10 minutes.
Stir in the red wine and balsamic cream and continue to simmer. Taste and add more salt if desired. Reduce heat to very low and continue to cook, stirring frequently, until most of the liquid has been reduced and the onion mixture is very soft and about the consistency of thick jam.
Serve hot or warm.
Variation: Substitute whole peeled cipollini or pearl onions in place of the red onions. You can blanch them whole in boiling water to make peeling easier and to cut down on cooking time.