Onion Compote with Wine
Transform your favorite dishes with the rich, savory elegance of Onion Compote with Wine—a decadent blend of caramelized onions, dry white wine, and a splash of balsamic vinegar, enhanced by the earthy aroma of fresh thyme. This gourmet condiment offers a perfect balance of sweetness and acidity, achieved through slow cooking to develop deep, jam-like flavors that elevate any meal. Ideal as a topping for roasted meats, charcuterie boards, or even warm crusty bread, this recipe is as versatile as it is indulgent. With just a handful of pantry staples and minimal prep time, you’ll create an unforgettable addition to your culinary repertoire in under an hour. Perfect for enhancing dinner parties, holiday gatherings, or weekend indulgences, this onion compote recipe is bound to impress! Keywords: onion compote, wine-infused recipe, caramelized onions, gourmet condiment, balsamic onion jam.
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Recipe Information
Ingredients
- 4 large Yellow onions
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 tablespoon Sugar
- 1 cup Dry white wine
- 1 tablespoon Balsamic vinegar
- 2 sprigs Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel the onions and slice them thinly into half-moons.
In a large skillet or sauté pan, melt the butter over medium heat and add the olive oil.
Add the sliced onions to the pan and stir to coat them in the butter and oil mixture.
Reduce the heat to medium-low and cook the onions for 15 minutes, stirring occasionally, until they are soft and beginning to caramelize.
Sprinkle the sugar over the onions and stir well. Increase the heat to medium and cook for an additional 10 minutes, stirring often, until the onions are deeply caramelized.
Deglaze the pan by pouring in the white wine, scraping up any browned bits on the bottom of the pan as you stir.
Add the balsamic vinegar, fresh thyme sprigs, salt, and pepper, and stir to combine.
Reduce the heat to low and simmer the mixture for 15–20 minutes, until the liquid reduces and the compote thickens to a jam-like consistency.
Remove the thyme sprigs from the compote and adjust the seasoning with more salt or pepper if needed.
Allow the compote to cool slightly before serving. Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 42.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
