Since I'm not really grilling the onions, I named them Onion Confit. According to wiseGEEK, the definition of confit is "a condiment of fruit or vegetables cooked to the consistency of jam," and that depicts my onions perfectly. And believe me, they are tasty!
1 tablespoon extra virgin olive oil
1 1/2 pounds onions, about 3 medium, thinly sliced
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup dry red wine
2 tablespoons balsamic vinegar
Warm olive oil in 12-inch nonstick skillet over medium heat. Stir in onions, sugar, salt, and pepper. Cover and cook 30 minutes until onions are soft, stirring occasionally.
Uncover skillet and stir in wine and vinegar. Continue to cook, stirring frequently, for about 35 minutes, or until all liquid is absorbed. Makes 1 1/4 cups. Each 2-tablespoon serving has 1 point plus and 56 calories.
Note: The Onion Confit freezes well.
Here is one way to use the confit: a sandwich with Jarlsberg Lite Swiss cheese, avocado, arugula, light mayonnaise, and Onion Confit on Great Harvest Whole Grain Goodness bread. Yum!