2 Spanish onions, diced

¼ cup (55 g) butter

½ cup (125 ml) white wine

1 tbsp (15 ml) tomato paste

Salt and pepper

With the rack in the middle position, preheat the oven to 400°F (200°C).

In a large skillet over medium heat, soften the onions in the butter, stirring frequently, for about 20 minutes or until they begin to caramelize.

Add the wine and tomato paste. Continue cooking, while stirring, until the wine has completely evaporated. Season with salt and pepper. Transfer to a 12-inch (30 cm) round baking dish.

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