Onion Confit

Directions

1. 1
   Prepare ahead: The confit can be refrigerated for up to 1 week.
2. 2
   Melt the butter in a large heavy saucepan over medium heat.
3. 3
   Stir in the onions and cook for 5 minutes until beginning to soften.
4. 4
   Add the sugar, vinegar, creme de cassis, if using, and salt, and stir well, and simmer uncovered for 3040 minutes, stirring occasionally so the confit does not scorch.
5. 5
   Serve warm or at room temperature.