Sauces: Caramelized Onion Sauce (for grilled meat, fish, or pasta)

3 T evoo
4 pounds (about 5 large) Spanish onions, peeled, quartered and thinly sliced
4 cloves garlic, peeled and finely chopped
1 cup white wine
1 1/2 t thyme leaves
1/3 cup toasted, chopped walnuts
S & p
Place a large heavy kettle over med heat and heat oil.  Add onions and garlic and cook, stirring frequently until onions are greatly reduced in volume and golden in color, about 50-60 mins.  Lower heat towards the end of cooking if the onions stick to the bottom of the pot.  Add wine, thyme, walnuts to pan and continue to cook until all liquid has evaporated.  Season to taste with s & p.