Red Wine–Cooked Onions

Name: Red Wine–Cooked Onions (Compote d’Oignon au Vin Rouge)
Yield: Serves 6
Cuisine: France
Ingredients: 1½ cups rich and full-bodied red wine, such as a Petite Sirah or Côtes du Roussillon; 1 teaspoon red wine vinegar, or more to taste; Salt and freshly ground pepper; 5 tablespoons unsalted butter; 1 tablespoon sugar; 3 to 3½ pounds large white onions, halved lengthwise and thickly sliced

Compote d’Oignon au Vin Rouge

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

A long, slow cooking of thickly sliced onions results in a meltingly sweet, thick compote, wonderful with grilled duck breast or calf’s liver, braised pork, or on toast rounds with drinks.

Ingredients

5 tablespoons unsalted butter
3 to 3½ pounds large white onions, halved lengthwise and thickly sliced

Europe
France
Side dish
Gluten-free
Vegetarian

Method

Melt 3 tablespoons of the butter in a heavy medium casserole over low heat. Add the onions, cover, and cook, stirring occasionally, for 45 minutes. Meanwhile, in a small skillet, boil down ½ cup of the wine to 1 tablespoon. Add another ½ cup and reduce again to 1 tablespoon. Add