This recipe is from the book, Cooking with Coffee, by Carol Foster.
I recomend this inexpensive paperback with over seventy-five coffee recipes.

Confit is a food preserved and tenderized by slow cooking. It is commonly
associated with duck and goose, but vegetable counterparts make
interesting fare. Serve this coffee-enriched confit at room temperature with
pate or warm with poultry, pork, or game. Use frozen pearl onions
if fresh are not available.

1 pound (about 60) pearl onions, trimmed and peeled (see note)
1 1/4 cups brewed dark roast coffee
1/4 cup balsamic or red wine vinegar
1/4 cup sugar
2 tablespoons olive oil
3 tablespoons tomato paste
1/4 cup raisins

1.. Place all the ingredients in a heavy medium saucepan, bring to a boil,
reduce the heat, and simmer partly covered 40 minutes or until
the onions are tender.

2.. Watch carefully, and add more coffee or water if too much liquid
evaporates. The liquid should thicken and reduce to the consistency
of chutney.

Makes about 2 1/2 cups.

NOTE: To trim and peel pearl onions, bring a large amount of water
to boil in a heavy saucepan. Blanch the onions about 15 seconds. Drain and
rinse them with cold water until they are cool to the touch. Trim the stem
and root ends, and slip the skins off with your fingers.