Heat oil in a wide saucepan and sauté onions over medium-high heat. Make sure that they do not turn black.
Mix red wine and vinegar and extinguish onions with it.
Add rosemary and garlic.
Steam everything for about 40 min. 5 min before the end of the cooking time add honey and boil everything together lightly.
Remove the pot from the stove and cool the onions.
Remove rosemary and garlic, put onions and gravy in a suitable bowl and bring to the table.
Poultry.
Our tip: Use high quality red wine for an extra fine taste!
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