Place the onions in a hot skillet with the four tablespoons of olive oil, season with pepper and salt. Cover and cook on very low heat for 20 minutes, occasionally uncovering and stirring the onions. The onions will release liquid; once this happens, uncover and let it evaporate. Continue cooking the onions until they become soft.
Add the honey and cook for a few more minutes. Add the bay leaf and the red wine and cook until it becomes like a kind of honey, for about an hour. Stir occasionally.
Add the balsamic vinegar and let it return to a consistency similar to that of honey. Taste and add salt, pepper if you think necessary. Increase the heat a little and stir constantly until the onions become shiny and you have a smooth consistency.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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