Red Onion Confit with Merlot and Balsamic Vinegar

Ingredients

• 6 tablespoons butter or margarine
• 3 tablespoons olive oil
• 3 pounds red onions, peeled and thinly sliced
• About 2 cups Merlot or other dry red wine
• 6 tablespoons sugar
• 1/4 cup balsamic vinegar
• Salt

Preparation

1. 1. In a 5- to 6-quart pan over medium-high heat, melt butter with olive oil. Add onions and stir often until they're limp and liquid has evaporated, 8 to 10 minutes.
2. 2. Add 2 cups wine and the sugar; stir occasionally until liquid has evaporated and onions are sweet to taste and very tender, about 30 minutes. Add balsamic vinegar and salt to taste; stir often until flavors are blended, about 5 minutes. Serve warm.