Glazed Cipollini & Mushrooms

I have just finished the magazine article for O'Henry's Christmas issue where they featured some of my favorite Christmas recipes.  After what is usually a gargantuan spread at Thanksgiving, my family is saying 'Where's the beef?!"  But I am personally ready for the sides....

                                                                                    The Cipollini:

16 CIPOLLINI ONIONS, TRIMMED
WATER
2 TSP. OLIVE OIL
1 TSP. SUGAR
3/4 TEASPOON SALT

The Mushrooms:
1 TBS. OLIVE OIL
8 OZ. WHITE MUSHROOMS, QUARTERED
8 OZ. CREMINI or BABY BELLA MUSHROOMS, QUARTERED
3-4 TBS. RED WINE
SALT & GROUND BLACK PEPPER

In a small wide-bottomed saucepan, cover onions completely with water.  Add olive oil, sugar and salt.  Bring to a simmer and cook until onions are tender and water has evaporated.  If water evaporates before onions are tender, add a bit more water.  Once water has evaporated, continue cooking until onions are well browned and glazed.

In a separate skillet, heat olive oil and add mushrooms.  Saute until golden.  Deglaze with red wine and cook until wine is evaporated.  Season with salt and freshly ground black pepper.  Add onions, toss, and serve.

Photo credits:  Sam Froelich, Froelich Photography