Red Onion Confit

Adapted from Bon Appetit 1991.

- 1 Tbsp Olive Oil, 1 Tbsp butter
- 1 diced red onion
- 3 Tbsp balsamic vinegar
- 2 Tbsp chicken broth
- 2 tsp basil
- 1/2 tsp sugar
- salt/pepper

1. Melt butter in olive oil.
2. Sautee diced red onions until tender.
3. Add in balsamic vinegar (which adds a nice tangy touch) and chicken broth.
4. Reduce until mixture is a thick jam-like consistency.
5. Add in basil, sugar, salt/pepper to taste.
6. Let cool to room temperature. Serve warm or at RT.