INGREDIENTS:6 Tbsp. olive or cooking oil 9 large yellow onions, halved, thinly sliced 1 ½ 750-ml bottle of dry red wine (Cabernet Sauvignon or Merlot) 3/4 cup sugar 1 ½ cups heavy cream 3 10-inch pastry shells as needed, salt and white pepper DIRECTIONS:Heat oil in large saute pan. Add onions and saute over low heat for 30-40 minutes or until tender. Add wine and sugar. Continue to cook slowly, stirring often, until all liquid has evaporated, approximately 30 minutes longer. While onions ...

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