Instructions: Thyme flowers or chopped fresh chives or parsley for garnish

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Put mushrooms in a small bowl and toss with olive oil or bacon fat, kosher salt and pepper. Spread evenly on prepared pan, stem-side up, and cook for 30 minutes, or until tender and crispy brown. Turn mushrooms after about 20 minutes and continue cooking them face down.

To prepare onions: Combine wine, sugar, kosher salt, pepper and bay leaf in a small non-reactive saucepan. Add onions and bring to a boil over high heat.

Cook, swirling frequently, until wine is reduced to syrup consistency and onions are tender, about 12 to 15 minutes. Remove from heat. Add butter and thyme, and stir until butter has melted. Transfer onions to a plate and let cool.

To assemble: Place 1 onion inside each mushroom and skewer them with a toothpick. Brush mushrooms with any remaining glaze. Garnish with thyme flowers or herbs and serve immediately.

This dish also can be made one day in advance. Reheat, covered with aluminum foil, in a preheated 350-degree oven for about 10 minutes. Garnish just before serving.

Note: Peel pearl onions by soaking them in water for 15 minutes to loosen their skins.

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