Red Onion Confit

Halve the onions and cut them into tender strips. Chop the pepper finely. Pluck the thyme leaves from the stems.

Heat the oil in a saucepan. Sauté the onions, pepper and thyme in it. Caramelize with the sugar.

Add wine, vinegar and clear soup and make over medium heat for 15 min, season with salt. Serve with farmhouse bread. By the way, the onion confit also goes well with roasted duck breast.

Nutritional values:

– 330 79 1 g 4 g 10 g

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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