• 2 large Vidalia onions (can use other), diced
• 3 Tbsp butter
• 2 Tbsp olive oil
• 2 Tbsp sugar
• 1/4 cup chicken broth
• 1/4 cup red wine

1. Melt butter in heavy skillet over medium heat; add the olive oil, sugar, and onions. Cook, stirring frequently, until lightly brown, about 12 minutes.
2. Reduce heat to low; add the wine and broth. Simmer until thickened, about 30 minutes.
3. Serve warm over grilled pork, chicken, beef or sausage.

(Cotton)