Confit of Slow-Cooked Onions
2tbsp olive oil
500g onions sliced
3-5 fresh thyme springs
1fresh bay leaf
2tbsp light muscovado(brown) sugar
50g ready to eat prunes, chopped
2tbsp balsamic vinegar
120ml red wine
3 garlic cloves, chopped
salt and black pepper
Reserve 1tsp of the oil, then heat the remaining oil with the butter in a large pan. Add the onions, cover and cook gently over a low heat for about 15 minutes, stirring occasionally.
Add the prunes, vinegar, wine and garlic to the pan and cook over a low heat, stirring frequently for 20 minutes, on until most of the liquid has evaporated.
Remove from the heat and adjust the seasoning in necessary, adding more sugar and/or vinegar to taste. Leave the confit to cool then stir in the remaining 1tsp olive oil.