You can substitute any sweet onion in this recipe if Vidalias are not available. Serve the compote over grilled pork, chicken, or sausage.
Makes 1 cup (4 servings)
Melt the butter in a heavy skillet over medium heat. Add the oil. Add the onions and sugar. Cook, stirring frequently, until lightly brown (about 12 minutes). Reduce the heat to low. Add the wine and broth. Simmer until thickened (about 35 minutes). Serve warm.