Ingredients
The following ingredients have 2 Servings
- 4 pounds onions, preferably sweet varieties like Walla Walla or Vidalia (about 8 onions)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 shallot, peeled and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 1/2 cup white wine
- 1/2 teaspoon apple-cider vinegar
- 1 tablespoon chopped sage leaves
- Kosher salt and freshly ground black pepper to taste
Instruction
- Peel, quarter and thinly slice the onions. In a large heavy kettle, heat the olive oil and butter over medium heat and add the onions. Cook, stirring frequently, until the onions begin to turn golden, about 1 hour. Lower the heat if the onions stick to the bottom.
- Add the shallot and garlic and continue cooking, stirring often, until the onions are a deep golden color, 20 to 30 minutes more. Add the wine and vinegar and cook until the liquid has evaporated.
- Add the sage and season with salt and pepper. Serve as a sauce with duck, pork or roasted meats.
