Red Wine & Butter Braised Onions, for Burger Condiment
This recipe originally hails from M.F.K. Fisher’s collection of works called “The Art of Eating,” although I cannot locate the precise reference. She was one of the greatest food writers of all time. In one of her books, she outlines a simple recipe for hamburger topping that involves slowly cooking down sliced onions down in butter and red wine to use as a topping for burgers. I have tried to resurrect a version of that recipe here. Simple and timeless.
Ingredients
- 2 large white onions (sliced into even 1/8” slices.)
- 4 Tbsp salted butter
- 2 Tbsp olive oil
- ½ cup decent red wine
- Salt (to taste)
Instructions
- Heat butter and oil in a saute pan and add the onions.
- Cook on low heat for 30 minutes
- Adding more water if the onions begin to take on any color.
- When the liquid is gone and the onions are completely translucent, add the red wine
- Continue to cook on low-medium heat until the liquid has disappeared and the onions are soft & jammy.
- Add salt to taste.
- Serve on top of hamburgers.
Notes
The collected works of M.F.K. Fisher found in “The Art of Eating” are worth reading, especially if you enjoy food writing.