Yield
Makes 1 1/2 cups
Photo: Jennifer Davick; Styling: Linda Hirst

How to Make It

Step 1

Heat oil in a large saucepan over medium heat; add onions and next 3 ingredients. Cook, stirring occasionally, about 20 minutes or until onions are golden and very tender.

Step 2

Add Merlot and cook, stirring occasionally, 15 minutes or until almost all liquid evaporates. Remove from heat, and stir in vinegar, rosemary, and pepper. Cool to room temperature.

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