Stewed lentils with caramelized onions

Ingredients:

• 450 g brown or green lentils, rinsed
• 2-3 tbsp. l. olive oil
• 3 cloves of garlic
• 3 bay leaves (fresh or dried)
• 4 tbsp of water
• 1/4 cup duck fat
• 12 cipollini or pearl onions, peeled and roots removed
• 1/4 - 0.5 cup champagne vinegar, optional

Preparation:

1. Grease a large, high-sided skillet with olive oil and heat over medium-high heat. Add the lentils, garlic cloves, and bay leaf with 4 cups of water, or just enough water to cover the lentils. Bring to a boil and reduce the heat.
2. Simmer the lentils uncovered until tender, 25-30 minutes. If you need to add more water, add it a little at a time. The less water you use, the more flavorful your lentils will be.
3. Once the lentils are cooked but still slightly al dente, set them aside and let them cool. Remove and discard the garlic cloves and bay leaf. Season with salt and pepper to taste. Taste, but it's best to leave off the salt until serving.
4. Pour the duck fat into a large skillet and heat over medium heat. Add the onion, season with salt to taste, and let it caramelize for about 5 minutes per side.
5. When ready to serve, add the lentils to the sautéed onions. Stir to coat the lentils with the duck fat. Taste and adjust the seasoning, if necessary. Transfer to a serving platter.