ONION CONFIT WITH CROUTONS
yield: 3 cups (16 servings) by Mark Hall
You can use any combination of red wine vinegars in equal amounts. The
balsamic vinegar is a milder, sweeter variety that has less of an acid
taste.
1 French sourdough baguette, egg- and oil-free
6 cups thinly sliced red onions
2 teaspoons freshly minced garlic
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 cup medium dry red wine
1/4 cup balsamic vinegar
1/2 teaspoon salt
Preheat the oven to 350?F. To prepare the croutons, thinly slice the
baguette into rounds of a uniform thickness (1/4- to 1/3-inch thick).
Lay them on a baking sheet and bake for 10 minutes until they are
completely dried.
Toss the onions, garlic, and herbs with the wine and vinegar. Cook
over low heat for an hour. Stir frequently and allow the liquid to
eva****ate.
Place about 11/2 tablespoons of confit on each crouton and serve.
Serving size 5 2 croutons
56 calories
0.5 grams total fat
0.1 grams saturated fat
0 milligrams cholesterol
