Fig and red onion confit

Ingredients

• 1 large red onion (about 350 g)
• 6-8 medium ripe figs
• 1 tablespoon olive oil
• ⅛ teaspoon salt
• 1 teaspoon balsamic vinegar
• A pinch of ground black pepper (optional)
• 120 ml red wine

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
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Instructions

1. Wash the onion and figs. Peel the onion and cut it into not-too-thick strips, or chop it finely.
2. Heat the oil in a medium skillet over low heat. Add the onion and cook for 5 minutes, stirring now and then.
3. Add the salt and balsamic vinegar, mix and cook for 10 more minutes.
4. Peel the figs and cut them into 4-6 pieces. Add them to the skillet, mix and cook for 5 more minutes, stirring now and then.
5. Add the wine and pepper and let it reduce for 5-10 minutes, until the onion is very tender and the mixture looks jammy.
6. Taste and add a little more salt if needed. Let it cool and store it covered in the fridge.

Nutrition facts

Approximate, per serving (about 132 g). Calculated with data from USDA FoodData Central.