This recipe, found in Wildwood Cooking from the Source in the Pacific Northwest by Cory Schreiber, is good paired with Grilled Lamb Chops (photo left). I find it also works well as an accompaniment for beef tenderloin or lamb shank (photo below, left)
Preheat oven to 350 degrees F.
In a medium skillet combine:
4-5 sprigs fresh thyme or 1 t dried thyme [I sometimes use herbs d'Provence instead]
2 t fennel seeds
1 t coarsely ground black pepper
½ t salt [I omit]
Simmer for 5 minutes. Blend in:
2 T unsalted butter [I reduce or omit except for special occasions]
2 red torpedo onions or other large red onions, cut in half lengthwise
Pour wine mixture over the onions. Braise, uncovered in the oven for about 45 minutes, or until tender, turning them twice during the braising time. [The key is to reduce the mixture just enough so that 1 to 1 1/2 T of wine sauce per serving remain. This may mean covering the onions before cooking is finished or cooking the sauce longer than the onions.]
2 T currant or blackberry jelly [I use currant jelly]
into the liquid and keep warm.
To serve, place lamb[/beef] and one onion half on each plate. Spoon sauce over onion and meat.