• 1 pound red onions, chopped
• 1 bay leaf
• 3 tablespoons unsalted butter
• 1 1/2 cups dry white wine
• 1/2 teaspoon sugar
• 2 cups beef broth
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon red wine vinegar, or balsamic vinegar
• freshly grated Parmigiano-Reggiano

In a saucepan, cook onions with bay leaf and butter 20 min. Add wine and sugar, bring to a boil and cook 5 min. Add broth and seasonings. Simmer 2 min. Discard bay leaf, and serve with cheese on top.


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