Sautee 6 ounces of sliced red onions in 1 to 2 teaspoons of butter. Add 1 tablespoon of honey or brown sugar and caramelize the onions. Add 1 fluid ounce each of red wine and red wine vinegar and reduce liquid to about half. Season with salt and pepper to taste and 1 tsp of Chef Johnny's Bayou Blacken. Serve warm at room temperature. May use sweet white onions (Vidalia).

© Chef Johnny 2000