Four-Onion and Jalapeno Confit

• 4 tablespoons unsalted butter
• 2 medium red onions, cut into 1/4-inch slices
• 2 sweet yellow onions, cut into 1/4-inch slices
• 4 large shallots, cut into 1/4-inch rings
• 10 garlic cloves, halved lengthwise
• 1 bunch scallions, cut into 2-inch pieces
• 5 large jalapeno peppers, seeded and cut in 1/4-inch-wide strips
• 3/4 cup golden raisins
• 1/4 cup packed light-brown sugar
• 1/2 cup cider vinegar
• 1 1/2 cups water

1. Heat the butter in a saucepan over medium heat.
2. Add the onions, shallots, and garlic; cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
3. Add the remaining ingredients.
4. Simmer, covered, until very tender, about 1 hour.
5. Uncover; simmer until thick and most of the liquid has evaporated, about 1 1/2 hours.
6. Serve warm, or refrigerate up to 1 week.

unsalted butter, red onions, sweet yellow onions, shallots, garlic, scallions, jalapeno peppers, golden raisins, lightbrown sugar, cider vinegar, water

Taken from www.epicurious.com/recipes/food/views/four-onion-and-jalapeno-confit-393287 (may not work)