Caramelized onions

Best stuff to accompany anything grilled – meat, fish, tofu, or whatever you like. Preparing caramelized onions takes a while, but not a lot of effort – it’s the kind of side dish that just sits on the stove the time you prepare the rest of the meal. As usual, quantities are variable according to taste.
Use shallots or little red onions, If you can. Peel them (but don’t cut them into pieces), and mildly fry them in olive oil. Add a table spoon of honey and stir until it starts to caramelize a bit, then cover the onions with a mixture of red vine and balsamic vinegar (half-half). Add a bit of salt and pepper, cloves and a piece of cinnamon, cover and let the whole thing simmer on the stove until the onions are cooked. The time needed will depend on the size of the onions, but it will likely take at least an hour. Stir from time to time and cover the onions with the liquid. Once the onions are done, remove the lid and let the remaining liquid thicken unitl you get a syrup-like texture.

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