Confit of Slow-cooked Onions

Onions are one of my favourite types of vegetables. There are various types of onions, all of which add such incredible flavour to any sort of dish! These include brown-skinned onions, used for every day cooking and the larger mild, sweet, juicy yellow onions. 

All types of onion can be made into onion chutneys or relishes. Red onions have a sweet mild flavour and can add a lovely colour to preserves, so I usually use these for making chutneys. 

Buttered toast is one of my favourite foods, especially when I'm not in the mood for cooking or when I'm in a hurry and just want something quick and easy to make. However, sometimes I do get bored of the same old buttered toast, or toast with ham and cheese and would rather opt for something  a little bit different as a snack. 

So, when I have the time to, I prepare home made chutneys and spreads, the below of which is one of my preferred. It is simple to make and can last up to a few days in the fridge. Sometimes at the weekend I like to prepare this then have a slice of bread with the confit spread on top every now and then during the week. It's great as a quick snack when you're too busy for cooking or when you're feeling peckish in the late afternoon.

                                              * * * * * * * * * * * * * * * * * * * * * * * * 

Ingredients: 

- 2 tbsp olive oil 

- 15 g butter 

- 500 g onions, sliced

- 3 to 5 fresh thyme sprigs

- 1 fresh bay leaf 

- 2 tbsp light brown sugar 

- 50 g prunes, chopped 

- 4 tbsp water

- 2 tbsp balsamic vinegar

- 120 ml red wine 

- salt & pepper

Method: 

Heat 1 tbsp of olive oil and butter in a large pan. Add the sliced onions, cover and cook gently over a low heat for about 15 minutes, stirring occasionally. 

Season the onions with salt and ground black pepper, then add the thyme, bay leaf and sugar. Cook slowly, uncovered, for a further 15 minutes until the onions are very soft and dark in colour. Stir the onions occasionally during cooking to prevent from sticking or burning. 

Add the chopped prunes, vinegar, wine and 4 tbsp of water to the pan and cook over a low heat for another 15 minutes or until most of the liquid has evaporated. Add a little more water and reduce the heat if it looks dry. Stir occasionally. Remove from the heat. 

Adjust the seasoning if necessary, adding more sugar and/or vinegar to taste. Leave the confit to cool then stir in the remaining tbsp of olive oil and serve. 

Note: This slow-cooked confit of onions will keep for several days in a sealed jar in the fridge. 

Serving recommendation: Serve spread on toasted french baguette.