Mise en Place:
Peel the onions. Cut them into small or medium dice or 1/4-inch thick (5-mm) slices, as desired.
Cooking:
1. In a nonreactive saucepan (such as stainless steel), combine the onions and the first quantity of water. Cover and simmer 5 minutes.
2. Add the red wine and the second quantity of water. Simmer, uncovered, very slowly until the onions are tender and most of the liquid has evaporated.
3. Add the vinegar. Mix well and continue to simmer.
4. By the time the vinegar has reduced, the onions should be very tender. If not, add a little more water, cover, and steam gently until they are soft. Remove the cover and reduce again if necessary.
5. Stir in the butter and sugar. Stir and heat gently, if necessary, to dissolve the sugar.
6. Season with salt and pepper.
Presentation:
Serve as a condiment with meat, poultry, or fish dishes.
Calories From Fat 53 Protein 1 Total Fat 5 Carbohydrates 17
Calories 175 Dietary Fiber 1 Calcium 35 Sodium 9 Vitamin A 179 Vitamin C 7 Cholesterol 15
This recipe has been added to the following public cookbooks:
billys notable cooking,
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