Recipe: Red Onion, Red Wine and Prosciutto Confit

2 tablespoons olive oil
2 large red onions, roughly chopped
1 cup fruity red wine, such as Zinfandel
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 ounce trimmed prosciutto, finely chopped
2 tablespoons finely chopped fresh basil
1/2 teaspoon fine sea salt and freshly ground black pepper

Place a large saute pan over medium-low heat and heat the olive oil. When it is hot, add the red onion and sizzle gently, turning occasionally, until softened but not brown--about 20 minutes. Add the wine, vinegar and sugar and cook for about 15 minutes more, stirring occasionally, until most of the liquid has been absorbed but the confit is still juicy. Stir in the proscuitto, basil, salt and a few grinds of pepper. Serve at room temperature or warm through. Keep for up to three days in the fridge. (Stir in the chopped basil just before serving if you plan to refrigerate for more than one day.)

-- From "The Relaxed Kitchen," St. Martin's Press