Recipe#5102

Title: Caramelized Onion Confit

  From an article by Georgeanne Brennan, San Francisco Chronicle,
  11/18/92.
  
  Posted by Stephen Ceideberg; February 23 1993.

      6 tb Olive oil
      5 tb Butter
     15    Onions (about 5 pounds),
           -peeled, thinly sliced
      4    Bay leaves
      1 tb Sugar
      1 ts Salt
    1/4 c  White wine
 
  When thin slices of onions are cooked very slowly in butter and olive
  oil they reduce to a dark, thick consistency much like a marmalade.
  
  Combine the olive oil and butter in a large heavy-bottomed saucepan
  over medium heat.  When the butter foams, add half of the sliced
  onions and 2 of the bay leaves.  Sprinkle with half of the sugar and
  half of the salt.
  
  Add remaining onions, bay leaves, sugar and salt.  Cover, reduce heat
  to low, and cook for 20 minutes.
  
  Uncover, stir, and increase heat to medium.  Cook for 15 minutes,
  stirring occasionally.
  
  Increase heat to high and cook, stirring constantly, until the onions
  are a deep golden brown, about 10 minutes.
  
  Add the wine and stir, scraping bottom of pan to dislodge any browned
  bits. Cook for 4 or 5 minutes longer.  Serve hot or at room
  temperature.
  
  Delicious with roast meats or poultry, as well with leftover turkey
  sandwiches (try topping with a little cranberry sauce).
  
  Makes about 3 cups.