8 cups vertically sliced red onion (about 2 1/2 pounds)
1/4 cup red wine vinegar
1 tablespoon vegetable oil
1 1/2 cups dry red wine
1 tablespoon dried herbes de Provence or thyme
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
8 garlic cloves, halved
How to Make It
Combine onion and vinegar in a large bowl; toss well.
Heat oil in a large Dutch oven over medium-high heat. Add onion mixture. Cook 5 minutes; stir occasionally. Stir in wine and remaining ingredients; bring to a boil. Reduce heat. Simmer until liquid almost evaporates; stir occasionally (about 1 1/2 hours). Increase heat to high. Cook 3 minutes; stir constantly.
Note: Most of the alcohol evaporates when heated, but a nonalcoholice red wine can be substituted.
A tasty topping for any number of foods! I used it with grilled buffalo flank steak. I agree that this seems more attractive with diced onions than vertically sliced, but that's just a personal preference. The red color is lovely. Making it again today!
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