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Cipollini Onion and Raisin Confit

  • 1/4 cup pine nuts
  • 12 ounces cipollini onions, peeled
  • 3 tablespoons olive oil
  • 1/3 cup sherry
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1 cup raisins
  1. Put the olive oil in large frying pan over medium-low heat. Add the onions and cook gently (without browning) for about 5 minutes.
  2. Add the sherry and cook until mostly reduced. Add 3/4 cup water, vinegar, sugar, raisins, pine nuts and a pinch of salt. Stir well.
  3. Simmer the mixture over the lowest heat possible for 1 1/2 to 2 hours, stirring every 15 minutes or so. You may need to add more water from time to time if the mixture gets too thick and gooey or starts to stick to the bottom of the pan. It is finished when everything has caramelized well, and the flavors have blended together. Cool and serve at room temperature.