| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Appetizers | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Unsalted butter (1/2 stick) |
| 3 | lb | Spanish onions; halved lengthwise and thinly sliced (about 9) |
| 1 | tb | Granulated sugar |
| 1 1/2 | c | Full-bodied red wine such as Petit Sirah or Cotes-du-Rhone |
| Salt and freshly ground pepper | ||
| 1 | ts | Or more red wine vinegar |
INSTRUCTIONS
Heat butter in a 4 quart saucepan (not aluminum) over low heat. Add onions. Cover and cook, stirring occasionally, 45 minutes. Uncover and increase heat to medium high, cook , stirring frequently until onions are glazed and golden brown (20 minutes). Sprinkle with the sugar and boil down, stirring 2-3 minutes to glaze. Reduce heat to low, add wine and cook, stirring frequently until onions are very soft and a deep mahogany in color about 1 1/2 to 2 hours. Season with salt and freshly ground pepper, add vinegar to counteract any sweetness. Serve hot, lukewarm, or cold. this will keep in refridgerator 2-3 days. They can also be frozen. *Note If Spanish onions are not available, increase the sugar to balance the acicity, add a little vinegar at the last minute to counteract any excessive sweetness. NOTES : "A long slow cooking of Spanish onions results in a melting sweet thick sauce, wonderful with grilled squab or Calf's liver, braised duck, or toast rounds with drinks." I've made this recipe many times usually as an appetizer spread on freshly baked french ficelles rounds. I've also used it with the calf's liver mentioned above. Very different from the usual "fried onions" this is truely sweet and meltingly delicious. Recipe by: The Cooking of Southwestern France Paula Wolfert Posted to MC-Recipe Digest V1 #782 by Dianne Weinsaft <dee@ncsi.net> on Sep 15, 1997
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