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Bring large saucepan of water to a boil. Trim roots of onions, leaving onion intact. Blanch onions for 2 minutes; transfer to ice bath. Slip skins off onions with paring knife. Heat oil in a medium skillet over high heat. Add onions, and cook, stirring occasionally until dark brown, about 5 minutes. Add wine; bring to a boil. Reduce heat to medium-low; simmer with cover partially on, until liquid is almost completely reduced and onions are very tender, about 25 minutes. Add butter, and stir until incorporated. Season to taste. Serves 6 to 8. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 139 Calories (kcal); 6g Total Fat; (61% calories from fat); 1g Protein; 8g Carbohydrate; 10mg Cholesterol; 276mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.
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