Caramelized Onion Beer Confit
Contributed by: News Canada
(NC) - This delicious onion relish is just one of several summer culinary delights featured in
the latest issue of Food & Drink Magazine found in participating LCBO stores during its
"Summer Gathering" celebration. You will find that the following confit also works wonders with
crostini spread with herbed goat cheese or topped with aged cheddar.
- 1/4 cup (50 mL) olive oil
- cups (1.5 L) thinly sliced red onions
- 1/3 cup (75 mL) red wine vinegar
- 1 bottle (341 mL) lager
- 1/2 cup (125 mL) packed brown sugar
- 1 tbsp (15 mL) chopped fresh thyme or rosemary
- Salt and freshly ground pepper to taste
Heat oil in a large Dutch oven or heavy-bottomed saucepan over medium-high heat. Add onions
and cook, stirring often, for 15 to 20 minutes or until onions are wilted and lightly coloured. Add
vinegar and cook, stirring, until almost evaporated. Stir in beer, brown sugar, thyme and season
with salt and a generous amount of pepper.
Bring to a boil, reduce heat to medium and cook at a gentle boil, stirring occasionally, for 15
to 20 minutes or until onions are very tender and most of the liquid has reduced and is syrupy. Let
cool; transfer to a covered container and refrigerate for up to 1 month.
Serving Size: Makes 2 cups (500 mL).