4 large sweet onions (Walla Walla Sweets are best)
1 head of Elephant garlic
1/2 C. olive oil
1 Tbsp. turmeric
1 tsp. nutmeg
1/2 C. honey
1 bottle (750 ml) Dunham Shirley Mays Semillon
Roughly chop the sweet onions and garlic, and place in large skillet with olive oil on medium heat. Cook until onions begin to caramelize and soften. Add turmeric, nutmeg and honey until well combined, and then add the entire bottle of Shirley Mays Semillon. Simmer uncovered on medium heat up to 2 hours, allowing onions to reduce in wine sauce. When liquid is cooked off, the onion compote will achieve a pasty consistency. Serve warm with Eric's Flank Steak.