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4–6 red onions, thinly sliced
1 clove garlic
1 cup Shiloh Secret Reserve Merlot or other red wine
3 tablespoons Kedem Red Wine Vinegar
3–4 sprigs thyme
1/3 cup demerara raw cane sugar
2 tablespoons honey
1/2 cup Manischewitz Chicken Broth or other chicken or vegetable stock
1/2 cup pomegranate molasses
salt, to taste
pepper, to taste
In a large skillet, sauté red onions on low heat till soft and caramelized approximately 15–20 minutes. Sprinkle with salt to help extract liquid. Add garlic and continue to sauté.
Add red wine, red wine vinegar, thyme, brown sugar, honey, red wine vinegar and chicken stock. Bring to boil and turn down to a small simmer. Reduce completely till liquid has evaporated and onions have a sticky jam consistency (around 30–40 minutes). Add salt and pepper to taste.
Remove from pan and let cool. Serve with sous vide duck breast and heritage kosher Foie Gras
Photography by Levi Teitlebaum [LT] – www.ellteephoto.com
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