SWEET AND SOUR ONIONS (700 watts)
500g onions, sliced
1/4 cup red wine
3 tsp red wine vinegar
3 tsp sugar
salt and pepper to taste
1/2 cup beef stock
Combine onions, butter, sugar, stock and wine in a 23cm pie plate.
Cook, covered, on HIGH for 5 minutes, stirring halfway through.
Uncover; stir and cook on HIGH 15 - 20 minutes longer, until onions
brown and cooking liquid has evaporated, stirring occasionally.
Stir in vinegar. Cook uncovered on HIGH 5 minutes, or until
vinegar has evaporated, stirring halfway through. Season with
salt and pepper. Transfer to a warmed serving dish. Serve hot.