What can be better that slow cooked onions? They melt into incredible sweetness and elevate any dish they are paired with. Try it with any roasted meat, on a pizza, as part of a cheese tray. They are incredibly versatile.
4 Onions, halved through the root end and thinly sliced
6 Tablespoons of unsalted butter
1/4 Cup of Red Wine
1/4 Cup of Balsamic Vinegar
Salt, Pepper and a pinch of sugar, as needed
Place the butter in a heavy bottomed pot that can hold all of the onions comfortably. Melt the butter and allow it to brown for about 15 minutes in the pan. Add the onions, stir to coat them with the butter and sauté gently until the onions soften slightly, about 10 – 15 minutes. Add the red wine , vinegar and season to taste with salt and pepper, reduce the heat and simmer gently for about an hour until the liquid evaporates away but the onions are not dry. Adjust the seasonings and add a pinch or so of sugar if needed.
The caramelized onions can be made 3 days ahead. Cool them to room temperature, cover and refrigerate. Heat the onions gently over low heat adding more wine or water if needed. Adjust the seasoning and serve warm.