Pinot Noir-Braised Red Onions

Serves 4

This recipe, found in Wildwood Cooking from the Source in the Pacific Northwest by Cory Schreiber is good paired with Grilled Lamb Chops. I find it also works well as an accompaniment for beef tenderloin or Mustard Crusted Rack of Lamb.

Preheat oven to 350 degrees F.

In a medium skillet combine:

2 c Pinot Noir
4-5 sprigs fresh thyme or 1 t dried thyme
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]

Put:

2 red torpedo onions or other large red onions, cut in half lengthwise

in a baking dish. 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. Remove onions from the braising liquid and keep warm. Blend:

2 T currant or blackberry 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.