This confit would make a great crostini with goat's cheese or mature cheddar.

Heat the butter and half of the olive oil over low to medium heat in a large pot and add the sliced onions. Cover with a lid and cook for 10 min while stirring occasionally.

Add the thyme sprigs, the bay leaf and muscovado sugar, then season with sea salt and freshly ground black pepper. Cook uncovered for 10 to 15 min until the onions are tender. Again, don’t forget to occasionally stir – the onions are not supposed to gain (much) colour.

Add the finely chopped prunes and the liquids: the orange juice, the balsamic vinegar and the port wine. Adapt the temperature until the mixture slightly simmers and keep stirring regularly until most of the liquid has evaporated, about 15 min.

Finally add the remaining olive oil (gives a nice, glossy finish) and season to your own taste. More vinegar for an extra tangy note? A bit more pepper to spice things up?

Hey it’s your canvas confit, you can do it! Keeps in the fridge for several days.