I wasn't too sure about this week's recipe, but I made a similar dish with cippolini onions a few years ago, and adapted it for a quick weeknight side dish. This is slightly sweet, and goes well with pork, or turkey, or our veal cutlets!

Caramelized Onions, Chestnuts and Apricots with Cognac

3 large yellow onions, thinly sliced
1 cup chicken broth
3 T. butter
1 T. sugar
1 T. white wine vinegar
20-25 cooked chestnuts, cut in half
1/4 c. Cognac
1 c. dried apricots

In a large, deep skillet, combine the chicken stock with butter, vinegar and sugar, and bring to a boil. Add the onions, cover and cook over moderately low heat until crisp-tender, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are covered with a deep-golden caramel, about 30 minutes longer.

Add the Cognac, apricots and chestnuts to the onions and cook just until heated through. Season with salt and pepper and transfer to a serving bowl. Add 2 tablespoons of water to the skillet and scrape up any caramel stuck to the bottom and sides. Pour the sauce over the onions, and serve.