Caramelized Pearl Onions

This makes a nice accompaniment to many dishes, especially pork or poultry.

20 ounces (1-1/4 pounds) pearl onions
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon sugar or to taste
Salt and pepper to taste
1/2 cup tawny port wine
1 tablespoon chopped fresh sage (less if using dried)

To peel onions, place in boiling water for 3 minutes; rinse with cold water to stop cooking. Cut just a little of the root end and skin will peel off.

Heat a large skillet over medium-high heat. Add the butter and olive oil. When hot, add the onions. Sprinkle with the sugar, salt and pepper. (If using dried sage, add it now.) Sauté until browned and starting to caramelize, about 7 minutes, stirring often. Add the port wine. Reduce heat to medium-low and continue to cook until onions are tender and liquid has evaporated, about 10 minutes. Add the sage and sauté for 2 more minutes.

Serves 4