4 tbsp. butter
1 1/2 lbs. white or red onions, sliced
1 tsp. salt
1 1/2 tsp. black pepper
1/3 c. sugar
1/2 c. red wine vinegar (or sherry wine vinegar)
1 c. white wine (red wine if using sherry wine vinegar)

Heat the butter in a large saute pan until the foam subsides. Add the onions, salt, pepper and sugar, stirring well. Cover the pan and lower the heat, simmering for 45 minutes, stirring occasionally. Add the red wine vinegar, white wine, uncover the pan and continue cooking 60 to 90 minutes over low heat. Serve with meal as a hot vegetable or garnish or cold as a sauce with pates. 8 servings as a garnish and 4 as a vegetable.