This is a great vegetable on its own, with other vegetables and added to stews, Mmmmm!
- 18 to 24 peeled white onions about 1 inch in diameter
- 1 ½ Tb Vegan butter
- 1 ½ Tb oil
- 9 to 10 inch enameled skillet
- ½ cup red wine
- Salt & pepper to taste
When the butter and oil are bubbling in the skillet, add the onions and sauté over moderate heat for about 10 minutes rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. They won’t brown uniformly.
Pour in the liquid, season to taste. Cover and simmer about 40 mins until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Serve them as they are, or follow one of the suggestions in a recipe.