18 sm. white onions, about 1" in diameter
4 tbsp. unsalted butter
2 tbsp. light brown sugar
1/4 tsp. salt
1/2 c. chicken stock
1/2 c. California cabarnet sauvignon wine

Simmer the unpeeled onions in a saucepan of water over medium heat for about 5 minutes. Drain and rinse under cold running water. Pat onions dry with paper towels, then cut off the roots and tops, and peel off the skin.

Melt the butter over moderate heat in a large skillet. Add the onions and cook, tossing occasionally, until they are golden brown. This will take about 10 minutes. Sprinkle on the brown sugar and cook, tossing constantly, until the sugar melts and the onions are glazed to a deep brown, about 3 minutes longer. Season with salt.

Increase the heat to high, add the stock and wine. Cook, spooning the liquid over the onions, until the sauce is thick and the onions are tender. This will take about 15 minutes.

This dish can be made ahead and reheated in a 400 degree oven for about 10 minutes, covered. Serves 6-8.