Step 3:
Add (sorry, I didn't measure) maybe a TB or two of red wine vinegar, two bay leaves, a pinch of dried thyme, a few coarse grinds of black pepper, a few teaspoons of sugar, and maybe 1/3 cup of red wine. Let it cook until most of the moisture has evaporated. Taste from time to time, and adjust seasonings as needed. When done, the onions will be a rich burgundy color and mostly soft, but still retain a slight crunch. Set aside.