Daube D'oignons [Red Wine Cooked Onions]
Ingredients
- 2 and 1/2 to 3 Pounds Spanish Onions, halved lengthwise and thinly sliced
- 1/2 Cup Full-Bodied Red Wine [Petite Sirah or Cotes-du-Rhone]
- 1/4 Cup Unsalted Butter
- 1 Teaspoon or more Red Wine Vinegar
- Freshly Ground Black Pepper
- 1 Tablespoon Granulated Sugar
- Salt
Instructions
Heat butter in a 4 quart saucepan [not aluminum] over low heat. Add the onions, cover and cook for 45 minutes, stirring occasionally. Uncoverr, increase heat to medium-high and cook until onions are glazed and golden brown, about 20 minutes. Stir frequently during this phase. Sprinkle with sugar and boil down, stirring, to glaze. This will take 2 to 3 minutes. Reduce heat to low, add wine and cook, stirring frequently, until onions are very soft and deep mahogany in color, about 1 and 1/2 to 2 hours. Season with salt and pepper. Add the vinegar to counteract any sweetness.
Notes from the kitchen
Adjustments and tips added over the years.
Serve hot, lukewarm or cold.
This will keep in the refrigerator 3 to 4 days.
The onions can be frozen.
Serve hot with grilled fowl or on toast rounds for appetizer.