Preheat oven to 425°. Cook onions in boiling water to cover 3 minutes; drain. Rinse thoroughly under cold running water. Let stand 5 minutes.
Cut off root end of 1 onion. Using a towel, gently squeeze pointed end of onion toward root end, slipping outer peel off of onion. Discard outer peel. Repeat procedure with remaining onions.
Melt butter in a 12-inch ovenproof skillet in a 425° oven 5 minutes. Stir in onions.
Bake onions at 425° for 15 minutes. Stir together wine and next 4 ingredients. Stir wine mixture into onions, and bake 35 to 40 minutes or until caramelized. Stir onions to coat and loosen particles from bottom of skillet.
Tried this tonight and and we all loved it. We had some friends over and they wanted the recipe. I served them with a stuffed tenderloin and mushroom sauce. This would be a good side dish for special occasions or just for a treat on a week night. I did cook them about 15 minutes longer than listed.
This dish was way too sweet for my taste. I will definitely make it again, but next time using only 2 tbsp. of brown sugar instead of the recommended 5. I also substituted thinly sliced white onions for the pearl onions, which worked fine. It smells divine while baking!
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