4 tb Butter
4 lg Onions–sliced
2 ts Sugar
3/4 c Espresso coffee
1/2 c Chicken stock
Onions with Espresso Coffee Salt/fresh pepper to taste Heat the butter in a skillet. Add the onions and cook, stirring, for 15 minutes. Add the sugar and cook 1 minute. Add the coffee, chicken stock, salt and pepper. Continue to cook and stir occasionally until the liquid reduces and evaporates, 15 to 20 minutes longer.