Daube d'Oignons (red Wine Cooked Onions)
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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 Tablespoon Granulated Sugar
- 1 Teaspoon or more Red Wine Vinegar
- Freshly Ground Black Pepper
- Salt
Instructions
Heat butter in a 4 quart saucepan (not aluminum) over low heat. Add the onions, cove and cook for 45 minutes, stirring occasionally. Uncover, 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. 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.