5 medium red onions, peeled, cut in 1/2-inch slices
3 tablespoons extra virgin olive oil plus more for brushing
1 teaspoon salt
Freshly ground pepper
2 cloves garlic, minced
1 medium jalapeno chile, seeded, minced
1/2 cup balsamic vinegar
3 tablespoons each: creme de cassis, grenadine, zinfandel or other full-bodied red wine

Prepare a grill or broiler. Brush onion slices with 1 tablespoon of the olive oil; season with 1/2 teaspoon of the salt and pepper to taste. Grill 2 minutes on each side. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat; add grilled onions, garlic and jalapenos. Cook, stirring, 3 minutes. Add vinegar, creme de cassis, grenadine and zinfandel, stirring occasionally, until liquid is evaporated, about 15 minutes. Season with remaining 1/2 teaspoon of salt and pepper to taste. Transfer to a food processor; pulse 5-7 times until finely chopped but not pureed. Serve at room temperature or refrigerate up to 2 weeks.

Yield: 2 C.
Serving Size: 1 T.

Calories: 21
Fat: 1g
Fiber: .3g