Balsamic Onion Confit Recipe
Balsamic Onion Confit
All You Need:
- 1 tablespoon Hy-Vee unsalted butter
- 3 large onions, peeled and sliced about 1/2-inch thick
- Pinch of salt
- 1 cup water
- 3 tablespoons Hy-Vee balsamic vinegar
- 3 tablespoons Hy-Vee honey
All You Do:
Melt the butter in a saucepan over medium heat.
Add onions, salt and 1 cup water. Cook until water evaporates and the onions become tender and begin to brown.
Stir in the vinegar and honey. Stir often to avoid scorching.
Continue to cook until the onions are caramelized and the liquids are syrupy. Serve on top of your steak.
Recipe courtesy of Hy-Vee Chef Riley Epperson.