2 cups leeks (about 2 small) - rinsed well and sliced thin
2 cups red onion (1 large) - peeled and sliced thin
6 cups (4 large) sweet white onion - peeled and sliced thin
1/4 cup garlic oil (substitute - good canola or vegetable oil)
4 cloves garlic - peeled and sliced paper thin
1 teaspoon salt
1/4 cup grenadine syrup - http://dianasrecipebox.blogspot.com/2013/06/grenadine-syrup.html
1/4 cup pomegranate balsamic vinegar
1/4 cup red wine vinegar
3 Tablespoons dark brown sugar
1 to 1-1/2 teaspoon salt
1 teaspoon ground pepper
In a dutch oven or large heavy bottomed pot place red and white onions, leeks, garlic, one teaspoon salt and oil. Over medium heat cook onions until translucent about 15 to 25 minutes, stirring frequently.
When onions are translucent, add remaining ingredients. Continue cooking until very little liquid remains about 25 - 30 minutes.
Top cooked vegetables, eggs, grilled meats, chicken, turkey, salmon, use on bruchetta, the possibilities are endless. Enjoy!
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