Ingredients
1/4 cup unsalted butter
2 medium leeks, white parts only, cleaned and finely chopped
1 large red onion, finely chopped
1 large yellow onion, finely chopped
3/4 cup red wine
1/4 cup balsamic vinegar
1 Tablespoon sugar
1 teaspoon finely chopped thyme leaves
1/4 teaspoon salt
1/8 teaspoon white pepper
Directions
1 Melt butter in a large non-aluminum casserole over medium-high heat.
2 Add leeks and onions and saute' until very soft, 10 to 15 minutes, stirring frequently.
3 Add wine, balsamic vinegar and sugar and simmer over low heat until almost all liquid has evaporated.
4 Onions should be tender and slightly caramelized.
5 Add thyme, salt, and pepper.
6 Taste for seasoning.
7 Cool and serve at room temperature.
MAKES about 3 cups
1/4 cup unsalted butter
2 medium leeks, white parts only, cleaned and finely chopped
1 large red onion, finely chopped
1 large yellow onion, finely chopped
3/4 cup red wine
1/4 cup balsamic vinegar
1 Tablespoon sugar
1 teaspoon finely chopped thyme leaves
1/4 teaspoon salt
1/8 teaspoon white pepper
Directions
1 Melt butter in a large non-aluminum casserole over medium-high heat.
2 Add leeks and onions and saute' until very soft, 10 to 15 minutes, stirring frequently.
3 Add wine, balsamic vinegar and sugar and simmer over low heat until almost all liquid has evaporated.
4 Onions should be tender and slightly caramelized.
5 Add thyme, salt, and pepper.
6 Taste for seasoning.
7 Cool and serve at room temperature.
MAKES about 3 cups