Four-onion and jalapeño 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 jalapeño 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
Instructions:
- Heat the butter in a saucepan over medium heat.
- Add the onions, shallots, and garlic; cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the remaining ingredients.
- Simmer, covered, until very tender, about 1 hour. Uncover; simmer until thick and most of the liquid has evaporated, about 11/2 hours. Serve warm, or refrigerate up to 1 week.