Ingredients

• olive oil, as needed
• 3 cup red onions, halved and thinly sliced
• 1 pinch crushed red pepper
• 1 tsp garlic, sliced
• 1/2 cup balsamic vinegar
• 1/2 cup red wine vinegar
• 1/4 cup honey
• 1 bay leaf
• 1/4 teaspoon chopped fresh thyme
• Sea salt
• Ground black pepper

Cooking Instructions

In a large, heavy saucepan, heat olive oil over moderately high heat until shimmering. Add onions and crushed red pepper. Cook, uncovered, for about 15 minutes or until golden brown, stirring occasionally. Add garlic; cook for 2 to 3 minutes. Stir in balsamic vinegar and red wine vinegar to deglaze the pan, using a wooden spoon to scrape up any browned bits. Add honey, bay leaf, and thyme; stir until onions are evenly coated. Reduce heat to low and simmer for about 7 minutes or until liquid has reduced to a glaze, stirring occasionally. Season to taste with salt and pepper. Remove bay leaf before serving.

Notes

2 tablespoons per serving