serves 6 as a condiment
4 medium onions, thinly sliced
3 tbsp butter
1/4 cup sugar
1 pint red or green gooseberries, de-stemmed
1/4 cup red wine vinegar
1/3 cup white wine
1 tsp salt
1 tsp white pepper, ground
1. heat the butter in a large, heavy (preferably cast iron) frying pan over medium-low heat. add the onions, increase heat to medium, and cook, stirring occasionally, until onions are soft and translucent, about 25 minutes.
2. add the sugar to the onions and cook, stirring occasionally, until the onions are browned, about 15 minutes.
3. add the remaining ingredients to the pan and simmer, partially covered, for about 20 minutes, or until the confit achieves a jam-like consistency.
4. the confit can be served hot or room-temperature, or stored in the fridge for a week.