Makes about 3 cups2 lbs red onion, cut julienne 2 Tbsp olive oil 1 c red wine 1 c red wine vinegar 1 c packed brown sugar 1 tsp ground black pepper 1/4 tsp cayenne pepper 1 Lemon, zest (minced) and juice 1. Sauté red onions over high heat 5- 10 minutes, until translucent and soft. Lift out of pan. 2. Add red wine and vinegar to onion pan. Stir and swirl to dissolve any cooked on bits. Bring to a boil; simmer until liquid is reduced by half. 3. Add sugar, black pepper, cayenne, lemon zest and lemon juice. Stir to dissolve sugar. Return onions to pan. Simmer 10 minutes to blend flavors.