Peel the onions and cut them into slices. Pour red wine vinegar and wine into a Reindl, add the onions. They should be just covered with the liquid. Cover and simmer gently until all the liquid has evaporated. If the onions are still not soft, add a little water and cook again.
Add honey and butter, season confit with salt and pepper.
Our tip: Use high-quality red wine for a particularly fine taste!
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