| 1 | When thin slices of onions are cooked very slowly in butter and olive oil they reduce to a dark, thick consistency much like a marmalade. |
| 2 | combine the olive oil and butter in a large heavy-bottomed saucepan over medium heat. |
| 3 | When the butter foams, add half of the sliced onions and 2 of the bay leaves. |
| 4 | Sprinkle with half of the sugar and half of the salt. |
| 5 | add remaining onions, bay leaves, sugar and salt. |
| 6 | Cover, reduce heat to low, and cook for 20 minutes. |
| 7 | uncover, stir, and increase heat to medium. |
| 8 | Cook for 15 minutes, stirring occasionally. |
| 9 | increase heat to high and cook, stirring constantly, until the onions are a deep golden brown, about 10 minutes. |
| 10 | add the wine and stir, scraping bottom of pan to dislodge any browned bits. |
| 11 | Cook for 4 or 5 minutes longer. |
| 12 | Serve hot or at room temperature. |
| 13 | delicious with roast meats or poultry, as well with leftover turkey sandwiches (try topping with a little cranberry sauce). |
| 14 | makes about 3 cups. |
| 15 | per ?cup: 335 calories, 4 g protein;n, 27 g carbohydrate, 24 g fat (8 g saturated), 26 mg cholesterol, 443 mg sodium, 5 g fiber. |
| 16 | from an article by georgeanne brennan, san francisco chronicle, 11/18/92. |
