For use in Earl’s Poulet
1/2 Red Onion (chopped)
2T Canola Oil
4T Red Wine
2T Red Wine Vinegar
2T Balsamic Vinegar
Salt & Pepper
1. Heat red onion in oil.
2. Season with salt & pepper stir until cooked.
3. Add sugar and stir until caramelize.
4. Add wine and vinegar to deglaze
5. Cook until reduced to syrup-like consistency is reached.
6. Cool and store in refrigerator.