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~ For 4 people ~
Peel off the outermost layer of the onions. Slice the onions in a fan shape, i.e., cutting them into strips until you reach the pointed tops. Melt the powdered sugar in a steel pan, add the butter and let the mixture slowly caramelize. Add the onions and stir carefully until they are completely covered in the caramel. Pour the red wine bit by bit into the pan. Add salt, pepper and the two types of vinegar. Place the lid on the pan and let the mixture simmer over a lower fire for 15 minutes. Then remove the lid and let the sauce and onions marinate.
The onions can be served warm or cold, for instance with game or pork.