- 3 large purple onions,coarsely chopped
- 1/2 cup firmly packed light brown sugar
- 1 cup dry red wine
- 1 tablespoon balsamic vinegar
- 1 beef bouillon cube
How to Make It
Cook onion in a skillet coated with cooking spray over medium heat, stirring occasionally, 15 minutes.
Stir in sugar; cover and cook, stirring occasionally, 10 minutes.
Add wine, vinegar, and bouillon; cook, uncovered, stirring occasionally, until liquid is reduced by half. Serve with tenderloin.