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Be careful during the end of the reduction process not to reduce the wine and sugar to the point that the sugar starts to burn./If refrigerated, bring to room temperature before serving.
450 g onions, peeled, trimmed and sliced lengthwise into 1/8" shreds
100 g sugar
130 ml dry red wine
Recipe preparation steps
1
Heat duck fat in a sauté pan over medium heat until melted. Add onions and sauté gently until slightly caramelized and soft.
2
Add wine and sugar, bring to a boil and reduce until the wine has evaporated. Season to taste with salt and pepper. Drain remaining fat and set aside to cool.
Prep time 
