This jammy, savory-sweet red onion confit will be in high demand at your next dinner party. Simmering the onions in pomegranate juice, balsamic vinegar, and maple syrup ensures they get perfectly tender and infused with a touch of fruity goodness. Fresh thyme adds a savory herbal component to complement the tang of the onions while fresh pomegranate seeds create an eye-catching garnish. Serve the confit on sliced pears, mini toasts or naan bread, or whole grain crackers. You could also spoon it into dates for a tapas-style appetizer that will leave your dinner guests begging for the recipe!

For more vegan party dips and spreads, check out these tasty ideas:

By Ellen Boeke,


  • 2 cups finely chopped red onion
  • ½ cup pomegranate juice
  • ¼ cup balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 1 sprig fresh thyme
  • Pinch sea salt
  • ¼ cup pomegranate arils


  • In a medium saucepan combine all ingredients. Bring to boiling over medium-high, stirring occasionally; reduce heat. Simmer, uncovered, about 20 minutes or until liquid is nearly reduced and slightly syrupy, stirring occasionally. Remove and discard thyme. Use as a condiment or appetizer.

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About the Author

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About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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