BLUEBERRY AND RED ONION COMPOTE
Related to the savory onion marmalade you see on many restaurant menus, this condiment dresses up grilled or roasted chicken breast, roast turkey, or plain pork chops. Having it on hand is especially nice when your meat or poultry is store-bought and already cooked.
Makes 2 cups
• 2 teaspoons unsalted sweet butter
• 2 teaspoons canola oil
• 1 large red onions, halved vertically and cut crosswise in 1/4" slices
• 2 tablespoons light brown sugar
• 1 tablespoon balsamic vinegar
• Pinch of salt
• 1/2 cup blueberries, fresh or frozen
1. Melt the butter with the oil in a heavy, deep saucepan over medium heat. Stir in the onions and cook, stirring often, until they are wilted, about 5 minutes.
2. Mix in the sugar and vinegar. Cook, stirring until the sugar dissolves, about 1 minute, then add 1 cup water and the salt.
Cook until most of the water has evaporated and the onions are simmering in a thick, bubbly syrup, about 25 minutes.
Add the blueberries and cook until the compote thickens to the consistency of jam, about 20 minutes.
Cool to room temperature before serving. This compote keeps up to 2 weeks, tightly covered in the refrigerator
Per serving (1/3 cup): 56 calories, 3 g fat, 1 g saturated fat, 1 g protein, 7 g carbohydrates, 1 g fiber