Onion Compote

  • Serves

    serves 4

This preparation from New York City's Gramercy Tavern turns humble onions into a jammy condiment, perfect for grilled steaks or smoked salmon.


  • 14 cup red wine
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 Tbsp. beet cooking liquid (from Pickled Onions)
  • 3 Tbsp. port
  • 2 Tbsp. raspberry vinegar
  • 1 tsp. sugar
  • Kosher salt


Step 1

Reduce wine in a 2-qt. saucepan over medium-high heat until 1 tbsp. remains. Pour wine reduction into a bowl and set aside; wipe out saucepan. Heat oil in saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add beet cooking liquid and wine, along with the port, vinegar, and sugar; cook, covered and stirring occasionally, until onions are tender and deep red, about 20 minutes. Season with salt and let cool to room temperature.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.