RED ONION
CONFIT
A wonderful accompaniment to
pork tenderloin
4 red onions
1 1/2 cup vegetable stock
1 Tbsp red wine vinegar
1 Tbsp. white sugar
1 garlic clove, crushed
2 Tbsp ruby port
Pinch salt
Slice the onions into rings and put them into a heavy based saucepan.
Add the stock, vinegar, sugar and garlc to the saucepan. Bring to a
boil, then reduce heat. Cover and simmer for 15 minutes.
Uncover and pour in the port. Continue simmering on low heat until the
onions are soft and the juices are thick and syrupy.
Season to taste with salt.
This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE