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Melt butter with olive oil in a saute pan. Add onion, cook over low heat and stir often until soft, about 10 minutes. Add wine and sugar; stir occasionally until liquid has evaporated, about 30 minutes. Onions should be sweet to taste and very tender. Add vinegar, time and salt to taste. Continue to cook for about 5 minutes until flavours are blended.
Yield: 1/2 - 2/3 cup
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