Title: Red onion marmalade
 Categories: 
      Yield: 4 Servings
 
      3 tb Extravirgin olive oil
      4 lb Red onions, thinly sliced
           (10 cups)
      1 tb Brown sugar
           Salt and white pepper, to
           Taste
    3/4 c  Red wine vinegar
    1/2 c  Grenadine
  1 1/4 c  Red wine
 
  Heat olive oil in a large heavybottomed saucepan and add the onions.
  Cook over medium heat until they begin to soften, about 10 minutes,
  then add the brown sugar and stir to coat. Season with salt and
  pepper. Continue cooking over medium heat, stirring frequently, until
  the onions are golden brown, another 10 to 15 minutes. Add the
  vinegar and grenadine and cook until it has completely evaporated,
  then add the red wine and repeat the process, stirring the onions
  frequently to prevent sticking and burning. When the red wine has
  evaporated, taste and correct the seasoning. Remove from the heat and
  keep warm (marmalade may be made up to 2 days ahead).