Caramelized Onions 

  • ¼ cup olive oil
  • 4 large yellow or Maui onions, finely chopped
  • 3/4 cup red wine
  • ¼ cup balsamic vinegar
  • 1 tablespoon sugar
  • Salt and freshly ground white pepper
Heat oil in large (non-aluminum) pot over medium-high heat. Add onions and sauté about 10 to 15 minutes or until well softened. Stir frequently.

Add wine, balsamic vinegar and sugar to onions and simmer on low heat until almost all of the liquid had evaporated. Onions should be very tender and caramelized. Add salt and pepper. Taste for seasoning. Cool and serve at room temperature. (This can be kept in the refrigerator well covered for a month.)

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