15 ml butter 1 tbsp
3 red onions, sliced
150 ml dry red wine 2/3 cup
30 ml sherry vinegar 2 tbsp
7 ml sugar 1 1/2 tsp
salt & pepper to taste
In a large skillet; melt butter over low heat. Add onions. Saute until onions are softened, about 5 minutes. Stir in wine, vinegar, sugar, salt and pepper. Cook until onion jam thickens, about 45 minutes. Serve over pork.
Serves 6