Steak sandwiches are only vehicles for these addictive onions. Make extra and freeze it, portioned in plastic bags. I add them, thawed and reheated, to sandwiches, salads, and pizza.
[Makes 1-2 cups, depending on the size of your onions]
2 tbsp. vegetable oil or 1/2 tbsp butter, preferably salted
2 large red onions, thinly sliced
1/2 cup dry red wine
2 tbsp balsamic vinegar (aged)
1 tbsp sugar
Heat oil in large pot over med-high heat.
Add onions and sauté about 10 minutes.
Stir in wine, vinegar & sugar.
Simmer until almost all the liquid is absorbed.
Season to taste with salt & pepper.