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Onions Rouge (P, KLP, TNT)
Source: Unknown
Serves: 6

2 pounds yellow onions
4 cups dry red wine
1/4 pound margarine or equivalent oil
salt and pepper to taste

Chop onions into quarters or eighths depending on the size of onion.

Heat deep fry pan and melt margarine. Add onions and sauté until they begin to caramelize.

Add all four cups of wine and cover with a heavy lid. Simmer for 10 minutes. Remove lid, cook to reduce the wine.

Onion will absorb the liquid and turn rose colored.

Posted by Al Pasternak

Nutritional Info Per Serving: N/A