Ingredients for Onion Compote
- Spanish Onion
- 1/2 cup honey
- Red Wine Vinegar
- 1/4 cup water
- 2 tablespoons unsalted butter
- Salt & Freshly Ground Black Pepper
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How to Make Onion Compote
- In a medium saucepan over medium heat, combine 1kg yellow onions (finely chopped), 1/2 cup honey, and a pinch of salt.
- Cook slowly, stirring occasionally, until the onions are deeply caramelized and softened, about 45-60 minutes. (Lower the heat if the onions start to brown too quickly.)
- Add 1/4 cup balsamic vinegar and stir to combine.
- Add 1/4 cup water, reduce heat to low, and simmer uncovered.
- Continue to cook until most of the liquid has been absorbed, about 10-15 minutes. The onions should be tender and slightly moist, not wet.
- Remove from heat and whisk in 2 tablespoons of unsalted butter until melted and incorporated.
- Season generously with freshly ground black pepper and salt to taste. Consider adding a pinch of red pepper flakes for a hint of spice.
- Let the compote cool completely before transferring it to an airtight mason jar. Store in the refrigerator for up to one month.
- When ready to use, gently reheat the compote over low heat, adjusting seasoning as needed. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
215g
Fat
73g
Carbs
26g
