Red Onion Confit with Merlot and Balsamic Vinegar

Ingredients

• 0.3 cup balsamic vinegar 
• 6 tablespoons butter 
• 2 cups merlot dry red
• 3 tablespoons olive oil 
• 3 pounds onions red peeled thinly sliced
• 12 servings salt 
• 6 tablespoons sugar 

Equipment

• frying pan

Directions

1. In a 5- to 6-quart pan over medium-high heat, melt butter with olive oil.
2. Add onions and stir often until they're limp and liquid has evaporated, 8 to 10 minutes.
3. Add 2 cups wine and the sugar; stir occasionally until liquid has evaporated and onions are sweet to taste and very tender, about 30 minutes.
4. Add balsamic vinegar and salt to taste; stir often until flavors are blended, about 5 minutes.
5. Serve warm.