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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Red Wine-Cooked Onions Recipe

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This recipe for Red Wine-Cooked Onions is from Home Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup (½ stick) unsalted butter
2½-3 lbs. Spanish onions halved lengthwise and thinly sliced
1 tbsp Granulated Sugar
1½ cups full bodied red wine such as a petite sirah or Cotes-du-Rhone
Salt and freshly ground pepper
1 tsp or mor Red Wine Vinegar
Directions:
Directions:
Heat butter in a 4-quart saucepan (not aluminum) over low heat. Add onions. Cover and cook, stirring occasionally, 45 minutes.

Uncover, increase heat to medium-high and cook, stirring frequently, until onions are glazed and golden brown (20 minutes). Sprinkle with sugar and boil down, stirring 2 to 3 minutes to glaze.

Reduce heat to low, add wine, and cook, stirring frequently, until onions are very soft and deep mahogany in color, about 1½ to 2 hours.

Season with salt and pepper, and add vinegar to counteract any sweetness. Serve hot, lukewarm, or cold. This will keep in refrigerator 2 to 3 days. The onions can be frozen.
Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
Active work: 20 minutes Partially unattended cooking time 2½ to 3 hours
Personal Notes:
Personal Notes:
If you can't get Spanish onions, increase the sugar to balance acidity; add a little vinegar at the last minute to counteract any excessive sweetness.

A long, slow cooking of Spanish onions results in a meltingly sweet, thick sauce, wonderful with grilled squab or calf's liver, braised duck, or on toast rounds with drinks.

 

 

 

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