In those evenings when I decide to make fondue bourguignonne for my guests, this savory sauce is always a hit. The coupling of lightly cooked morsels of beef and these sensual onions au vin is emotionally touching.
- 3 medium red onions
- 1/2 lt (2 cups) good quality red wine
Trim away papery outer shells and peel the onions clean. Thinly slice them while holding a chunk of bread in your mouth to prevent teary eyes.
Image © coingourmand
In a saucepan over low heat, simmer the onions in a tablespoon of butter. As the onions begin to bruise and become translucent, they will dry. Add small quantities of wine, little by little, allowing it to evaporate and stain the onions.
This operation requires a little patience, so relax, observe the beautiful deep burgundy color in the saucepan and inhale the fumes until you’ve used up all the wine.
Image © cucinaconleli