Turn the humble boerewors roll into a gourmet treat by topping it with the red wine onion confit, crumbled feta and fresh basil leaves
Red wine onion confit
- 400 – 450g (3 medium) red onions
- 45ml (3 tbsp) olive or avocado oil
- 5ml (1 tsp) butter
- 50g (¼ cup) brown sugar
- 250ml (1 cup) red wine
- 5ml (1 tsp) red wine vinegar
- 5ml (1 tsp) fresh thyme, finely chopped
- salt and freshly ground black pepper, to taste
- prepared boerewors rolls, to serve
- feta, to serve
- fresh basil leaves, to serve
Peel the onions and keep them whole. Cut them thinly into round slices.
Heat the olive or avocao oil over medium heat and add the onion slices. Allow to soften and caramelise for about 10 minutes, watching that they don’t burn. Stir every now and then to make sure they brown evenly.
Stir in the butter and brown sugar and gently cook until the mixture has melted. Add the wine and vinegar and bring the heat up to a boil. When it has started to boil, turn the heat down and allow the onions to cook in the wine for 15 minutes. The onions are ready when they are tender and most of the wine has evaporated. The wine and sugar will form a sweet sticky sauce. Stir in the fresh thyme and season.
Serve the onions on boerewors rolls and top with crumbled feta and fresh basil leaves.