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Ingredients
- 1/4 c. Unsalted butter (1/2 stick)
- 3 lb Spanish onions, halved lengthwise and thinly sliced (about 9)
- 1 Tbsp. Granulated sugar
- 1 1/2 c. Full-bodied red wine such as Petit Sirah or possibly Cotes-du-Rhone Salt and freshly grnd pepper
- 1 tsp Or possibly more red wine vinegar
Directions
- Heat butter in a 4 qt saucepan (not aluminum) over low heat. Add in onions.
- Cover and cook, stirring occasionally, 45 min. Uncover and increase heat to medium high, cook , stirring frequently till onions are glazed and golden (20 min). Sprinkle with the sugar and boil down, stirring 2-3 min to glaze. Reduce heat to low, add in wine and cook, stirring frequently till onions are very soft and a deep mahogany in color about 1 1/2 to 2 hrs. Season with salt and freshly grnd pepper, add in vinegar to counteract any sweetness. Serve warm, lukewarm, or possibly cool. this will keep in refridgerator 2-3 days. They can also be frzn.*Note If Spanish onions are not available, increase the sugar to balance the acicity, add in a little vinegar at the last minute to counteract any excessive sweetness.
- NOTES : "A long slow cooking of Spanish onions results in a melting sweet thick sauce, wonderful with grilled squab or possibly Calf's liver, braised duck, or possibly toast rounds with drinks." I've made this recipe many times usually as an appetizer spread on freshly baked french ficelles rounds. I've also used it with the calf's liver mentioned above. Very different from the usual "fried onions" this is truely sweet and meltingly delicious.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 158 | |
| Calories from Fat 69 | 44% |
| Total Fat 7.88g | 10% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 9mg | 0% |
| Potassium 301mg | 9% |
| Total Carbs 21.17g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 10.76g | 7% |
| Protein 2.33g | 4% |
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