Red wine-cooked onions (Compote d'oignon au vin rouge) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 348) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Moulard duck breasts grilled over charcoal or lava stones (Magret à la cheminée); Calf's liver as prepared in the valley of Ossau (Foie de veau à la vallée d'Ossau)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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