Originally Posted by
gaobest
I cook the red onions in olive oil & some salt. Then (after they’re nearly fully cooked) I add the old chilled wine. And indeed I let it cook off.
Old because the bottle sat in our cabinet for over a decade and in another cabinet for longer. Chilled because I opened it a month or 2 ago for cooking and then I put it in the fridge, using it periodically for more cooking.
it tastes great and I use this method for cooking any onions. Maybe a newer wine would be better. I eat the onions as part of the meal and I rarely eat the onions on their own. I definitely sauté onions when grilling steak.
I think the question remains why are you using the wine at all. Most people just saute the onions in oil and are done with it. Considering that you have said that you don't like the flavor of wine, why are you adding the wine step (especially since a wine that has been open for a couple months likely tastes more like vinegar than wine)? Just add a splash of vinegar if that is what you are going for.