Onion confit in red wine
- 500 g onions
- 20 cl red wine
- 2 tbsp caster sugar
- 2 tbsp Bioleane virgin sunflower oil
- 3 tbsp Cauvin organic red wine vinegar
Finely chop the onions.
Add the virgin sunflower oil to a saucepan and then the chopped onions.
Cook over low heat for a few minutes.
Add the sugar, Cauvin organic red wine vinegar and red wine.
- Allow to simmer and stir from time to time until all the liquid has been absorbed.