|Small white onions||2 Pound|
|Sugar||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|White wine||1 Cup (16 tbs)|
|Grenadine syrup||2 Tablespoon|
1. Peel and quarter onions (very small onions can be left whole).
2. In a 10-inch skillet, melt butter. Add onions, salt, pepper and sugar. Cook, covered, over medium-high heat, stirring occasionally, until moisture evaporates—about 25 minutes.
3. Add vinegar, wine and grenadine. Continue cooking, uncovered and stirring occasionally, until liquid evaporates— about 30 minutes.
4. Remove from heat. Spoon into a 1-pint jar. Cover; cool completely. Label. Store in refrigerator. Nice to serve cold as a sauce or condiment with meat or pate.