For a while they were a somewhat glutinous mess made with a traditional cream and flour sauce, but this simpler version is far tastier and easier. Watching a video on the tube helps. Boil until the liquid is almost evaporated and continue cooking, swirling pan, until the onions are golden and they begin to brown. Stir in parsley, season with salt and pepper. This dish can be prepared a day or even more in advance and can be reheated in a microwave, a skillet over low heat, or in a slow oven.
Onions are difficult to match with wine.
Most wines just don't work. Shiraz is one that does. David Wynn's Shiraz is completely un-oaked, so the flavor comes solely from the fruit. Something magical happens in this combination, an unexpected synergy. The sweetness of the onions and the fruitiness of the wine collaborate flawlessly.