Shelly's Recipe

* Merlot Caramelized Onions *

Category: Sauces, Marinades, Spices, Glazes and Rubs

1 1/2 tablespoons olive oil
3 large onion, sliced
2 tablespoons golden brown sugar
1 cup merlot or dry red wine
1/4 cup balsamic vinegar or red wine vinegar

1. In a 3 or 4 quart saucepan, sauté the shallots in butter over medium high heat for about 3 minutes.

2. Add ruby port and dry red wine and boil 5 minutes. Add beef broth and rosemary and boil until reduced to about 2/3 cup (45 min- 1 hr).

NOTE: These are wonderful over grilled steaks.