Onion Confit With Honey, Sultanas And White Wine

• 4 cups sping onions - white part only, clean and sliced
• 2 garlics sliced
• 1 bay leaf
• 1 tablespoon Extra Virgin Olive Oil
• 2 tablespoons butter
• 1 cup white wine
• 1/3 cup dry sultanas
• 1/4 cup chicken stock if necessary
• 1 tablespoon honey - dark
• 1 teaspoon coriander seeds crushed
• 1 teaspoon chilli flakes or 1 fresh chilli
• 4 cloves
• 3 lemon rinds (no white)
• 1 tablespoon lemon juice
• salt & pepper to taste

1. Melt butter and olive oil in a large pan over medium heat - use pan with heavy bottom if you have one.
2. Adjust temperature to low and sweat onions, garlic and bay leaf. Cook for 20 minutes until golden brown - keep stirring so the onions don't burn.
3. Add white wine and stir to dissolve all the golden caramelized bits stuck to the pan. Add the sultanas, honey, coriander, chilli, clove buds, lemon rind. Add salt and pepper to taste and stir.
4. Allow to simmer for 20 minutes covered, stirring occasionally. If the mixture dries before the cooking time, add a little chicken stock.
5. Finally, add the lemon juice and adjust the salt and pepper. rnReduce the confit so it is syrupy.
6. Allow to cool and put in a jar and keep in the fridge for up to a week.

sping onions, bay leaf, olive oil, butter, white wine, sultanas, chicken, honey, coriander seeds crushed, chilli flakes, cloves, lemon, lemon juice, salt

Taken from food52.com/recipes/17163-onion-confit-with-honey-sultanas-and-white-wine (may not work)