Tonight was grocery night and prep for Saturday's entertaining. I'm planning two easy appetizers, the main course, and maybe a dessert. I'm working on one appetizer now...three onion confit.
1 medium to large red onion
1 medium to large Spanish onion
1 medium to large sweet onion (Vidalias are in season so that was my choice)
3/4 tsp salt
1 tsp sugar
1/2 cup reduced chicken stock
1/4 cup cane vinegar
2 sprigs fresh thyme
4 T butter
1/4 cup Extra virgin olive oil
Begin heating oil and butter over medium heat. Top, halve, and peel onions and slice in 1/4" thick half moons. When butter begins to bubble add half of onions. Sprinkle with half of salt and half of sugar. Add remaining onions, salt and sugar. After 10 minutes cook time add sprigs of thyme. When onions are softened and well browned, remove from oil. Drain oil from pan. Add onions back to pan, add stock, vinegar, and Quatre-Epices. Reduce liquid to syrup consistency. Cover and chill.