2 pounds sweet onions, peeled and slices
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon brown sugar
1/4 cup organic cane sugar
1/4 cup balsamic vinegar
1/2 cup red wine (I used a Malbec)
1. Heat the unsalted butter and olive oil in a large skillet over medium heat.
2. Add the onions and saute until translucent, and the edges are just beginning to brown, about 10-15 minutes.
3. Place the onions in a 4-quart slow cooker bowl. Add in the brown sugar, granulated sugar, balsamic vinegar, and red wine.
4. Cook over low heat for 6-8 hours, stirring every half-hour.
5. Serve over bread, as a sandwich spread, or however else you desire.