- ¼ cup local wildflower honey
- ¼ cup good-quality red wine vinegar
- 1 onion, halved and thinly sliced
Combine honey and vinegar in saucepan on low heat. Add sliced onions and cook for about 5 minutes, until onions are softened. Can be made a day in advance and refrigerated. Bring back to room temperature before serving.
Recipe by Chef/Co-owner Brian Kingsford, Bacaro, Providence