Recipe#8577

Title: Oignons Confiture(Red Onion Relish)

From: Sherilyn Schamber 
Date: Wed, 09 Oct 1996 15:42:48 -0700 

   1      Tbsp          olive oil
   1      lb            red onions -- sliced very thin
   1      Tbsp          sugar
   2      Tbsp          red wine vinegar
                        salt and pepper
   2      Tbsp          dried fruit: raisins, apricots, prunes) -- chopped
     1/2  c             red wine
Heat oil in noncorrosive saucepan over medium heat.  Add onions.  Let 
sweat gently until onions start to give off their juices.
Stir in sugar, vinegar, salt and pepper until the mixture starts to melt.  
Add dried fruit and wine, then cover and reduce heat to lowest setting.   
Use a heat diffuser on the burner, if necessary.  Watch and stir often, 
adding more wine or water as needed.
When the onions and fruit have melded and cooked down to a jamlike 
consistency, taste and adjust seasoning.   Add more vinegar if needed to 
balance the fruit.
Note:  I stuff a tablespoon of this onion "jam" in small hollow parboiled 
onions and roast them in the oven. -Kate Ratliffe, author
Shared by Sherilyn Schamber
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NOTES : Intensely flavored vegetable side dish, a favorite served with 
       grilled chicken or lamb chops.  This confit may ber served hot or 
       at room temperature as a relish with roasts and fowl.  It will 
       keep refrigerated for several days.