Photo: Jennifer Davick; Styling: Linda Hirst
- 1 tablespoon olive oil
- 2 sweet onions, thinly sliced
- 4 whole garlic bulbs, separated into cloves, peeled, and chopped
- 2 tablespoons light brown sugar
- 3/4 teaspoon kosher salt
- 1/2 cup Merlot or other dry red wine
- 1 1/2 teaspoons balsamic vinegar
- 2 teaspoons minced fresh rosemary
- Pinch of freshly ground black pepper
- 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.
- 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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