Red Wine–Cooked Onions from The Cooking of South West France by Paula Wolfert
A long, slow cooking of thickly sliced onions results in a meltingly sweet, thick compote, wonderful with grilled duck breast or calf’s liver, braised pork, or on toast rounds with drinks.
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Ingredients
- 5 tablespoons unsalted butter
- 3 3½ pounds large white onions, halved lengthwise and thickly sliced
- 1 tablespoon sugar
- 1½ cups rich and full-bodied red wine, such as a Petite Sirah or Côtes du Roussillon
- Salt
- freshly ground pepper
- 1 teaspoon red wine vinegar, or more to taste
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