Red Onion Confit

2 Tablespoons butter
2 Tablespoons extra-virgin olive oil
1/2 cup sugar
1 1/2 pounds thinly sliced red onions
3/4 cup dry red wine
1/3 cup + 1 Tablespoon red wine vinegar

In a large pan, melt butter and oil over a low heat. Add sugar and stir to dissolve completely. Add onions. Stir to cover with sugar/butter mixture. Place a loose fitting lid on the pan and cook approximately 30 minutes. Stir occasionally.

Add wine and vinegar. Stir. Increase heat and bring to a boil. Reduce heat and simmer uncovered for another 30 minutes. Increase heat once more and cook, stirring, 5 to 8 minutes or until mixture becomes thick and jam-like. Remove from heat and cool. Place in a sterilized jar and store in the fridge for up to a month.

SUGGESTION:
This makes a wonderful addition to a gift basket. Prepare as directed and place in small jars. It can be used in omelets, as an accompaniment with meat or with a wedge of cheese on warm crusty bread.