Personally I'm quite obsessed with the taste of a onion compote, especially if I'm having grilled meat or poultry. The sweet savory flavor is simply to die for, there are quite a few variations on the net but I like to stick to this version, its simple and sinful. Hope you like the recipe, enjoy!


INGREDIENTS:
2-kgs. Onions, large
1/2-cup Cooking oil
2 Bay leaves, dried
1-tbsp. Sugar
2-tsp. Salt

PROCEDURE:
1. Cut the onions into medium thick rings, its best to use a mandolin to speed up the process and keep the cuts even. Tip – Keep the hairy knob on the onion while you peel and cut it, your eyes won’t water as much, if not at all.
2. Use a large deep thick bottomed vessel, pour the oil, heat and add the onions, stir vigorously to mix well with the oil and break up almost all the onion rings, sprinkle salt and sugar, stirring continuously on a high heat, ensure you don’t burn the onion. After a few minutes add the bay leaves, reduce the heat to the minimum cover the vessel to caramelize, stirring occasionally. Do this for about 1 hour or until the onion takes on a jam-like consistency, you want to get a deep dark brown color on the onions.
3. Once ready, discard the bay leaves, and store the compote in jars, refrigerate for future use, this goes well with all meat dishes and will last a few weeks in the refrigerator. Serve at room temperature.
4. Make this a day before and heat before serving.