Ingredients

2 tbsp butter

8 oz shallots, trimmed and quartered ( 4 large)

1 medium onion cut into 8 wedges

1/2 cup dried cherries coarsely chopped

3 sprigs fresh thyme

3 tbsp sugar

1/4 cup sherry vinegar ( used a combination of vinegar and sherry)

Course salt and freshly ground pepper

Preparation

  1. Melt butter in a medium saucepan over medium low heat. Add shallots, onion, cherries and thyme. Cover and cook until shallots and onion begin go caramelize, 12-14 minutes. Stir in sugar and continue to cook covered until shallots and onions are caramelized 10-12 minutes.

  2. Add vinegar and 1/4 cup warm water. Cook uncovered, stirring occasionally until the liquid is evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature. Confit can be refrigerated in an airtight container up to 1 week.