This recipe appears in:SE Staff Picks: Kenji Opts For The Cheese Course
- 6 cups finely diced red onions (about 4 large)
- 2 cups sugar
- 1 (750 ml) bottle dry red wine
- 1 cup red wine vinegar
Combine all ingredients in a large saucepan and bring to a simmer over high heat, stirring until sugar is dissolved. Reduce to a simmer and cook, stirring occasionally, until thick and syrupy and reduced to about 2 cups, 1 1/2 to 2 hours. Allow to cool, then transfer to an airtight container and store in the fridge.