1 tablespoon EVOO – Extra Virgin Olive Oil
2 small onions or large shallots, halved and sliced
2 large cloves garlic
2 bay leaves
Salt and pepper
1 pound Spanish chorizo (I use Gaspar’s), sliced on bias about half-inch thick
1 cups red wine, such as Rioja
Heat a skillet over medium-high heat with EVOO, 1 turn of the pan. Add onions and garlic, and toss with bay leaves a couple of minutes to soften. Add chorizo and brown; add wine and reduce to 1/4 cup.
Transfer to platter and serve.