The dish goes well with grilled foods. My husband makes this side dish and when we serve it to guests, they ask for the recipe. This original recipe is from the “Spur of the Moment Cook”, by Perla Meyers
6 Tablespoons butter
2 pounds red or Spanish onions, peeled, quartered, and thinly sliced
¼ cup granulated sugar
3 cups dry red wine
¼ cup Cassis
1½ Tablespoons sherry vinegar
Salt and freshly ground black pepper to taste
Melt the butter over medium heat. Add the onions and sugar and cook, stirring often, until the onions begin to brown.
Reduce the heat; add the wine, Cassis, and vinegar, and simmer for 30 to 40 minutes or until all of the liquid has evaporated. Season with salt and pepper and serve warm or at room temperature.