Orange Candied onion and Mint Mignonette

Rosemary Shew

Ingredients

1⁄3 cup cider vinegar

2 tbsp. sugar

1 small red onion, minced

1 cup dry sparkling wine

2 tbsp. minced mint

1⁄2 tsp. fleur de sel or kosher salt

2 (1″) strips orange zest, thinly sliced crosswise

Oysters on the half shell, for serving

Instructions

Bring vinegar, sugar, onion, and 1⁄4 cup water to a simmer in a 10″ skillet over medium. Cook until liquid is evaporated and the onion is caramelized, 20 to 25 minutes; transfer to a bowl and let cool. Stir in wine, mint, fleur de sel, and orange zest. Serve with oysters.

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