Good with roasted meat or poultry.
1/2 cup butter
6 medium red onions (about 2 1/2 pounds), sliced
1 bunch scallions, white parts only
3 tablespoons sugar
1/4 cup red wine vinegar or balsamic vinegar
1 cup dry red wine
In a medium skillet, melt butter. Add onions and scallions; cook over medium high heat, stirring, 15 minutes or until tender. Add sugar and cook 1 minute, stirring constantly. Add remaining ingredients and continue cooking, stirring until liquid is absorbed, about 15 minutes. Easy. Can do ahead—may freeze. Yields 2 1/2 cups.
Contributed by Cooking in Clover II (Missouri)
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