1 pound red onions, chopped
1 bay leaf
3 tablespoons unsalted butter
1 1/2 cups dry white wine
1/2 teaspoon sugar
2 cups beef broth
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon red wine vinegar, or balsamic vinegar
freshly grated Parmigiano-Reggiano
In a saucepan, cook onions with bay leaf and butter 20 min. Add wine and
sugar, bring to a boil and cook 5 min. Add broth and seasonings. Simmer
2 min. Discard bay leaf, and serve with cheese on top.
