Braised Onions   

    1 bunch Egyptian Walking onions

2 tbs. butter or olive oil

2 small bay leaves

2 thyme sprigs

2 tsp sugar

Salt and Pepper

½ cup dry white wine

Cut onions in pieces, 1 to 1 ½ inches. Greens may also be used. Melt the butter in a skillet with the bay leaves and thyme and add the onions and sugar. Cook over medium heat, shaking the pan occasionally, until browned in places, 10-15 minutes. Season with ½ tsp. salt and pepper to taste and add the wine. Bring to a boil, then lower the heat, cover, and simmer until the onions are tender. Check once or twice during cooking, and if the pan is dry add a few tbs. of water. Remove the lid and reduce the remaining juices to a syrupy glaze.