Caramelized Onion Sauce

• 3 tablespoons olive oil
• 4 pounds (about 5 large) Spanish onions, peeled, quartered and thinly sliced
• 4 cloves garlic, peeled and finely chopped
• 1 cup white wine
• 1 1/2 teaspoons thyme leaves
• 13 cup toasted, chopped walnuts
• Salt and freshly ground black pepper to taste

1. Place a large heavy kettle over medium heat and heat the oil.
2. Add the onions and garlic and cook, stirring frequently, until the onions are greatly reduced in volume and golden in color, about 50 minutes to 1 hour.
3. (Lower the heat toward the end of cooking if the onions stick to the bottom of the pot.)
4. Add the wine, thyme and walnuts to the pan and continue to cook until all the liquid has evaporated.
5. Season to taste with salt and pepper.
6. Serve with grilled meat, fish or pasta.

olive oil, spanish onions, garlic, white wine, thyme, walnuts, salt

Taken from cooking.nytimes.com/recipes/8196 (may not work)