Daube D'onion Red Wine-Cooked Onions

Recipe Ingredients

1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
3 lbs	1362g / 48oz	Spanish onions - halved lengthwise
		And thinly sliced - (about 9)
1 tablespoon	15ml	Granulated sugar
1 1/2 cups	355ml	Full-bodied red wine such as
		Petit sirah or cotes-du-rhone
		Salt and freshly ground pepper
1 teaspoon	5ml	Or more red wine vinegar

Recipe Instructions

Heat butter in a 4 quart saucepan (not aluminum) over low heat. Add onions. Cover and cook, stirring occasionally, 45 minutes. Uncover and increase heat to medium high, cook , stirring frequently until onions are glazed and golden brown (20 minutes).

Sprinkle with the sugar and boil down, stirring 2-3 minutes to glaze. Reduce heat to low, add wine and cook, stirring frequently until onions are very soft and a deep mahogany in color about 1 1/2 to 2 hours. Season with salt and freshly ground pepper, add vinegar to counteract any sweetness. Serve hot, lukewarm, or cold. this will keep in refrigerator 2-3 days.

They can also be frozen. *Note If Spanish onions are not available, increase the sugar to balance the acidity, add 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 Calf's liver, braised duck, or toast rounds with drinks."

Source:
The Cooking of Southwestern France Paula Wolfert

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