Onion Confit

Ingredients:

2 tablespoon(s) olive oil

6 onions - peeled and thinly sliced

1 pinch salt and pepper - to taste

2 tablespoon(s) white wine vinegar

2 tablespoon(s) thyme - leaves

Steps:

-Heat the oil in a deep saute pan over medium heat, add the onion and salt and pepper.

-Reduce the heat to medium-low and cook until the onions are soft but nor brown, about 30 minutes, stirring occasionally.

-Add the stock and vinegar and simmer until the onions are golden and the pan is dry, about 30 minutes more.

-Add the thyme leaves and mix well.

-Serve warm or at room temperature.

-Refrigerate up to 1 week with a drizzle of oil over the top.

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