Onion Compote - cooking recipe

Ingredients

1 lb Spanish onion, peeled and thinly sliced
2 tablespoons honey
1/4 cup red wine vinegar
1/2 cup water, more if needed
2 tablespoons butter
salt & freshly ground black pepper

Preparation

In a saucepan over medium heat combine onions and honey.
Cook slowly until caramelized, about 45 minutes.
Add vinegar and stir.
Add water and reduce to low heat.
Cook uncovered until liquid has been absorbed.
Onions are done when they are tender, have melted together,and are moist but not wet.
(More liquid and cooking time may be needed.) Whisk in butter.
Season.
Let cool and store in a mason jar.
When ready to use, reheat the compote over low heat and adjust seasoning.
Onion compote will keep refrigerated for at least a month.
Enjoy!