Breton Pink onions compote

Chop finely 5 or 6 Breton pink onions, melt it in a frying pan with butter, salt and pepper.
When the onion is golden, add a teaspoon of honey and 5 spoonfuls of sugar. Let it get brown.
If the onions have stuck in the first part, we can deglaze with white wine.
The compote can be served either chilled on toast with “foie gras”
or warm with a piece of meat like a duck breast.