2 cups (serving size: 1/3 cup)

How to Make It

Step 1

Combine onion and vinegar in a large bowl; toss well.

Step 2

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.

Step 3

Note: Most of the alcohol evaporates when heated, but a nonalcoholice red wine can be substituted.

Ratings & Reviews

VirginiaLaurie's Review

July 04, 2010
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!