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I love a good appetizer of bread and cheese. This onion confit kicked up my little snack to a whole other level. I can’t wait to try it as a sauce for pizza or as a condiment for some roasted meat.


Onion Confit (from Chef Mimi)

  • 1/4 cup olive oil
  • 2 onions, diced
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 3/4 cup red wine
  • 3 tbsp balsamic vinegar
  • 1 tbsp pomegranate juice

In a Dutch oven, add the olive oil, onion, sugar, and salt. Heat on a very low burner setting and allow to cook for 30 minutes, covered. Add the red wine, balsamic vinegar, and pomegranate juice into the onions. Stir and increase your heat to simmering. Continue cooking for another 30 minutes without a lid. When the juices are completely reduced, remove from heat. Serve on bread, with cheese or without. Makes 1 cup.