OIGNONS CONFITURE (RED ONION RELISH)

      Title: OIGNONS CONFITURE (RED ONION RELISH)
  Categories: Condiments, French
       Yield: 4 Servings
  
  
         1 TB olive oil
         1 lb red onions -- sliced very
   :          thin
         1 TB sugar
         2 TB red wine vinegar
   :          salt and pepper
         2 TB 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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