Red wine onions is a magic amalgam of red onions, red wine, a bit of brown sugar, and chile pepper flakes in olive oil cooked low and slow. Makes everything taste better.
Meet your newest weeknight staple. These slightly sweet, deeply flavored onions are equally adept at promoting a plain burger, transforming a slice of mundane meatloaf, even dressing up goat cheese crostini to dinner party fare. Level things up even more by adding crumbled bacon, fresh herbs, a dollop of Dijon, or toasted walnuts.–Jenny Howard
Red Wine Onions
- Quick Glance
- 20 M
- 2 H
- Makes 2 cups
- 2 tablespoons olive oil
- 2 pounds red onions, thinly sliced
- 1/4 cup packed brown sugar
- 1 teaspoon sea salt
- 3/4 teaspoon red pepper flakes
- 2 cups dry red wine
- 1. In a large skillet set over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until softened, about 15 minutes.
- 2. Sprinkle the onions with the brown sugar, salt, and red pepper flakes and stir. Add the red wine, bring to a boil, and then reduce the heat to maintain a steady simmer. Continue cooking, stirring occasionally, until most of the liquid has evaporated and the onions are collapsed and caramelized, 40 to 60 minutes more. Taste and adjust the seasoning as needed.
- 3. Use immediately or cover and refrigerate for up to 10 days or freezer for up to 2 months.