This keeps well, covered and refrigerated. You can also use regular onions, or a combination. If you use a saucepan instead of a skillet, the liquid will take a bit longer to reach the syrupy stage. A good accompaniment to many dishes, and excellent on sandwiches, too.
1 T extra-virgin olive oil, or use all oil
1 T unsalted butter, or use all butter
2 lbs red onions, thinly sliced
salt, to taste
1 750-ml bottle fruity red wine
1/4 c red wine vinegar
6 T honey or agave
1 T peeled, minced fresh ginger
1 t minced fresh sage, or 1/4 t dried
1/2 cinnamon stick, broken in half; or 1/4 t ground cinnamon
pepper, to taste
1. In a large skillet, heat the oil and butter over medium heat. Add the onions and a pinch of salt and cook, stirring, for about 10 minutes.
2. Add the wine, vinegar, honey, ginger, sage, and cinnamon pieces or ground cinnamon and bring to a boil. Reduce the heat to medium-low, partially cover and simmer, stirring occasionally and adjusting the heat if the onions start to stick to the bottom of the pan, until the onions are meltingly tender and the liquid is reduced to a syrupy glaze, about an hour. Discard the cinnamon pieces.
3. Season with salt and pepper. Serve hot or warm.