The most difficult part of this dish is peeling all the onions. Once you’ve got them peeled all you have to do is throw them in a covered pot for 15-30 minutes with some butter, wine and seasoning and let them go until nice and tender.
You can use either white or red. I like the color of the red. They are great as a side dish and with certain meats like lamb, steak or fish. The Julia version is here.