Red Onions Braised with Sherry Vinegar

A perfect pairing with grilled meats or sausages.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 2 Tbsp. chicken stock
  • 1½ lbs. red onions, peeled and sliced
  • 2 tsp. sugar
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 bay leaf
  • 3 Tbsp. sherry wine vinegar


  • Heat the stock in a large saucepan over medium-high heat. Add the onions, sugar, and salt and pepper. Cook over low heat, covered, for about 35 minutes or until the onions are lightly browned.
  • Add the bay leaf and vinegar and cook for another 30 minutes, covered, over low heat. The onions should be very soft and glazed. Remove bay leaf before serving.