*  Exported from  MasterCook  *
 
                    Oignons Confiture (Red Onion Relish)
 
 Recipe By     : A Culinary Journey in Gascony
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Condiments                       French
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tbsp          olive oil
    1      lb            red onions -- sliced very thin
    1      Tbsp          sugar
    2      Tbsp          red wine vinegar
                         salt and pepper
    2      Tbsp          dried fruit: raisins, apricots, prunes) -- chopped
      1/2  c             red wine
 
 Heat oil in noncorrosive saucepan over medium heat.  Add onions.  Let 
 sweat gently until onions start to give off their juices.
 
 Stir in sugar, vinegar, salt and pepper until the mixture starts to melt.  
 Add dried fruit and wine, then cover and reduce heat to lowest setting.   
 Use a heat diffuser on the burner, if necessary.  Watch and stir often, 
 adding more wine or water as needed.
 
 When the onions and fruit have melded and cooked down to a jamlike 
 consistency, taste and adjust seasoning.   Add more vinegar if needed to 
 balance the fruit.
 
 Note:  I stuff a tablespoon of this onion “jam” in small hollow parboiled 
 onions and roast them in the oven. -Kate Ratliffe, author
 
 Shared by Sherilyn Schamber
 
 
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 NOTES : Intensely flavored vegetable side dish, a favorite served with 
        grilled chicken or lamb chops.  This confit may ber served hot or 
        at room temperature as a relish with roasts and fowl.  It will 
        keep refrigerated for several days.