Onion Confit

1 red onion julienned
1 T brown sugar
3 T red wine
3 T balsamic vinegar

Cook onions in butter and olive oil until soft. Add sugar and cook until caramelized. Add red wine and balsamic vinegar. Cook until reduced and dark in colour. Season.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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