2 tbsp VSOP Extra Virgin Olive Oil, your favorite single varietal
1 ½ lbs Red Onion, peeled and sliced
1 tbsp Turbinado Sugar
¼ cup VSOP Barrel Aged Red Wine Vinegar, or vsop honey or serrano honey vinegar
½ cup Chicken Stock, or vegetable stock
1 pinch Fine Sea Salt, to taste
1 pinch Fresh Cracked Black Pepper, to taste
1
Heat the Olive Oil in a large saute pan, then add the onions and cook until golden brown. Be careful not to burn the onions, so stir often.
2
Add the sugar, vinegar, stock and cook over very low heat until all of the liquid has evaporated. Remove from the heat and season with salt & pepper to taste. Enjoy!
Ingredients
2 tbsp VSOP Extra Virgin Olive Oil, your favorite single varietal
1 ½ lbs Red Onion, peeled and sliced
1 tbsp Turbinado Sugar
¼ cup VSOP Barrel Aged Red Wine Vinegar, or vsop honey or serrano honey vinegar
½ cup Chicken Stock, or vegetable stock
1 pinch Fine Sea Salt, to taste
1 pinch Fresh Cracked Black Pepper, to taste
Directions
1
Heat the Olive Oil in a large saute pan, then add the onions and cook until golden brown. Be careful not to burn the onions, so stir often.
2
Add the sugar, vinegar, stock and cook over very low heat until all of the liquid has evaporated. Remove from the heat and season with salt & pepper to taste. Enjoy!
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