Chop onions. Heat olive oil in a casserole dish. Cover and cook onions on low heat until they become translucent about 30 minutes. (Tip: If I want to save time and not stay in my kitchen I also add 3 dl. of water).

When they are well done, add red wine, white sugar as well as salt and pepper. (Tip: Don't add the red wine before the onions are translucent as they will not cook anymore afterwards.)

Leave to cook until no more red wine about 1 hour.