Instructions: Heat oil in noncorrosive saucepan over medium heat. Add onions. Let sweat gently until onions start to give off their juices.

Stir in sugar, vinegar, salt and pepper until the mixture starts to melt.

Add dried fruit and wine, then cover and reduce heat to lowest setting. Use a heat diffuser on the burner, if necessary. Watch and stir often, adding more wine or water as needed.

When the onions and fruit have melded and cooked down to a jamlike consistency, taste and adjust seasoning. Add more vinegar if needed to balance the fruit.

Note: I stuff a tablespoon of this onion "jam" in small hollow parboiled onions and roast them in the oven. -Kate Ratliffe, author

NOTES : Intensely flavored vegetable side dish, a favorite served with grilled chicken or lamb chops. This confit may ber served hot or

at room temperature as a relish with roasts and fowl. It will

keep refrigerated for several days.

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