1. In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil. 2. Cover & cook over a gentle heat until they start to colour. 3. Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted. 4. Take off the lid and add the sugar, wine & vinegars. 5. Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky. 6. You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched. 7. Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away. 8. Ready to eat after 2 weeks, but better if kept for at least 1-2 months. 9. Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary. ---------------------------------------------------------------------------
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Ingredients
