Ingredients
2 Tbsp olive oil
1 large red onion
1 Tbsp sugar
1/2 tsp salt
1/2 cup full bodied red wine (like Cabernet Sauvignon or Merlot)
1 1/2 Tbsp sherry vinegar or tarragon flavored red wine vinegar
1/2 cup coarsely chopped fresh French tarragon
Freshly ground pepper
Preparation
Heat olive oil in med 3 qt sauce pan. Add onion, sugar, and salt and cook stirring often until onion softened but not browned (about 5 min). Add red wine and gently simmer, stirring often until wine evaporates and onion is very tender. (about 5-10 min). Stir in the vinegar and tarragon. Taste and season with pepper and additional salt if needed. May be made ahead of time and refrigerated for 1 week.
