Instructions: Heat oven to 350 degrees. Trim and peel onions but leave whole. Arrange onions or shallots in a medium roasting pan. Arrange pearl onions in a separate small roasting pan. Add 1 1/2 cups wine, 1/4 cup sugar, 1/4 cup oil, and salt and pepper to each pan. Stir to combine.

Cover with a lid or parchment paper and aluminum foil. Bake until tender when pierced with the tip of a paring knife, about 45 minutes for pearl onions and 1 hour for cipollini or shallots

Remove from oven. Uncover, and place, one pan at a time, on top of stove over medium-high heat. Cook, shaking pan and stirring, until liquid is reduced and syrupy and onions are caramelized, 5 to 10 minutes. Serve at room temperature.

This recipe yields 8 to 10 servings.

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