I used the NYTimes recipe but since I can’t eat cooked onions, I added large portobello mushroom pieces instead for texture. It proved to be a great idea because the mushrooms soaked in the wine and became delicious.
Special thanks go to the wonderful person who generously completed my wedding china set. I don’t know if the person in question wants me to, so I’m not linking. But thank you! The set is very happy here.
P.S. I didn’t use the wine in the photo for the recipe. That would have tasted vile! I used a bottle of Chianti. This is the wine we drank with dinner, and it’s the only kind I like. It’s local with a very light, fruity taste.