'Brick Red' Sauteed Onions

• 3 Large Yellow Onions
• 1/4 cup White Vinegar
• 1 pinch Kosher Salt
• 1 Box Beef Broth
• 1/4 bottle of Red Wine
• 1/4 cup Soy Sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup Extra Virgin Olive oil
• 1 tablespoon Black tellicherry Pepper

1. Slice 3 large onions very thinly using a mandolin. Place in a deep pot. Add 1/4 cup of Olive oil and 1/4 cup of white vinegar and a pinch of kosher salt. Place on stovetop on high heat. You want the onions browned and 'burnt' so they look like traditional steakhouse sauteed onions. This will likely take 20 minutes. But we aren't finished....
2. Combine the beef broth, red wine, worcestershire sauce and soy sauce in a pot and reduce until approximately 1 inch of broth is left. This will take roughly an hour, possibly more. The key is to not leave so much liquid at the end because the onions will soak up the liquid. The more liquid there is, the longer it will take to soak up. 1 inch is usually perfect. Let this simmer for roughly 10 minutes, stirring occasionally. You know youre done when all the liquid has been incorporated into the onions. The mixture should look dark red to black.
3. Add a pinch of black pepper and serve. Great on burgers, fajitas, steaks or frankly, on its own.

yellow onions, white vinegar, kosher salt, beef broth, red wine, soy sauce, worcestershire sauce, olive oil, black tellicherry pepper

Taken from food52.com/recipes/69724-brick-red-sauteed-onions (may not work)