Summary

Ingredients

• 8 medium onion (s), red
• 2 tablespoon butter
• Salt, (fleur de sel)
• Black pepper from the mill
• 2 tablespoon sugar
• 100 ml port wine, red
• 100 ml red wine, dry
• 4 sprigs thyme

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Instructions

1. Peel the onions and cut into wedges. Heat the butter in a pan and sauté the onions until they are colorless. Season with fleur de sel and pepper. Scatter the sugar on top and caramelize lightly. Deglaze with the two types of wine and add the thyme. Cook the onions al dente for about 15 minutes and then pour them into a sieve, collecting the stock in a saucepan. Let the stock simmer like a syrup, add the onions again and season again with fleur de sel and pepper.