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Chef Tom Fraker
In a large sauté pan, melt the butter and heat the olive oil.
Add the onions and season with salt and pepper.
Once the onions are translucent, add the cherries.
Cook over medium-low heat, stirring occasionally, until the onions are sweet and caramel in color.
Next add the grenadine and cook for seven minutes.
Remove from the heat and serve.
This is a great side dish for lamb, beef or pork.