Onion confit savory side dish

To prepare the onion confit, start by peeling and thinly slicing the onions. If you tend to cry with onions, try slicing them under cold running water - a trick that always works for me!

Heat the olive oil in a large frying pan over a medium heat. Add the onions and stir well so that they are all coated with oil.

Add the sugar and allow the onions to caramelize for about 10 minutes. Turn them from time to time to make sure they brown evenly.

Next, pour in the red wine, balsamic vinegar, salt and pepper. If you want to use thyme, add this too.

Cover the pan and leave to simmer for about an hour. Stir occasionally and make sure the onions do not burn. Add a little water if necessary.

The onions are ready when they are nice and soft and have cooked down into a thick sauce. Finally, remove any thyme stems from the finished onion confit and your homemade onion confit is ready to serve.