1In a large nonreactive skillet, sauté 3 sliced red onions in 3 tablespoons butter until softened but not browned. Add 1/2 cup red wine, 1 tablespoon balsamic vinegar, 3 bay leaves, 1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme), 2 teaspoons honey, 1/2 teaspoon ground coriander, 1/4 teaspoon ground allspice, and salt and black pepper to taste.
2Bring the mixture to a boil, reduce the heat, and simmer about 30 minutes, or until the liquid is syrupy, stirring occasionally.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.