Red Onion And Port Wine Confit

• 2 tablespoons butter
• 3 tablespoons olive oil
• 1 lb red onion, sliced thin
• 6 sprigs thyme
• 1 bay leaf
• 3 tablespoons light brown sugar or 3 tablespoons raw sugar
• kosher salt
• ground black pepper
• 3 ounces prunes, finely chopped
• 1/2 orange, juice of
• 3 tablespoons aged balsamic vinegar
• 1/2 cup port wine

1. In a large, heavy pot, melt the butter in 2 tbsp of olive oil over medium heat. Add the sliced onions and a good pinch of salt. Cover and cook slowly for about 10 minutes, stirring occasionally.
2. Add the thyme, bay leaf, and sugar. Season to taste with salt and pepper. Cook, uncovered, until onions are tender and very limp, 10-15 minutes. Stir occasionally to miminize browning.
3. Add the prunes, orange juice, balsamic vinegar and port wine. Bring to a rapid simmer, then lower the heat to a very gentle simmer. Stir often until most of the liquid is absorbed or evaporated, another 15 minutes.
4. Add the last tablespoon of olive oil for a nice glossy finish, and adjust seasoning to your taste.

butter, olive oil, red onion, thyme, bay leaf, light brown sugar, kosher salt, ground black pepper, prunes, orange, aged balsamic vinegar, port wine

Taken from www.food.com/recipe/red-onion-and-port-wine-confit-357619 (may not work)