In a large saute pan over medium-low heat, cook the bacon, stirring occasionally until crisp, about 15 minutes.
Add the onion to the pan, reduce the heat to low and cook until caramelized, stirring occasionally, 10 to 15 minutes.
Add the wine, sugar and balsamic vinegar. Stir to combine, then reduce the mixture until thick and syrupy, about 10 minutes. Season to taste with salt and pepper.
1¹∕³ cup diced bacon
1¹∕³ cup julienned red onion
1 cup plus 2 Tbsp. dry red wine
4 Tbsp. sugar
1 Tbsp. balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
1¹∕³ cup julienned red onion
1 cup plus 2 Tbsp. dry red wine
4 Tbsp. sugar
1 Tbsp. balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
This article appears in June 2015.