540g Red Onions, fine dice (or sliced thinly, as required)
250g Red wine
125g Ruby port
250g Red wine vinegar
5g Garlic
5g Thyme leaves
1 Bayleaf
Red Onion Confit recipe method
- Reduce the red wine vinegar by a half
- Add all other ingredients and cook slowly on the side of the stove for approx 2 hours
Original recipe from a 2 Michelin star kitchen