Four-Onion and Jalapeño Confit
Recipe information
Yield
makes about 3 cups
Ingredients
4 tablespoons unsalted butter
2 medium red onions, cut into 1/4-inch slices
2 sweet yellow onions, cut into 1/4-inch slices
4 large shallots, cut into 1/4-inch rings
10 garlic cloves, halved lengthwise
1 bunch scallions, cut into 2-inch pieces
5 large jalapeño peppers, seeded and cut in 1/4-inch-wide strips
3/4 cup golden raisins
1/4 cup packed light-brown sugar
1/2 cup cider vinegar
1 1/2 cups water
Preparation
Heat the butter in a saucepan over medium heat. Add the onions, shallots, and garlic; cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the remaining ingredients. Simmer, covered, until very tender, about 1 hour. Uncover; simmer until thick and most of the liquid has evaporated, about 1 1/2 hours. Serve warm, or refrigerate up to 1 week.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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