How to make
Cut the onion into crescents and separate it into strips with your hands.
Heat the oil in a non-stick pan and then add the onion.
Add the salt and thyme.
Fry for about 2-3 minutes, then reduce to medium heat and start adding a little wine.
When the liquid evaporates, add a little more wine and preserve 3-4 tbsp. of it to add at the end.
When the onions soften, add the 3-4 tbsp. of wine and sugar.
Wait a few minutes for the onions to caramelize.
Remove them from the heat and the caramelized red onions are ready.
Caramelized onions are a great side dish for duck meat, liver and goose liver.
