Onions in Red Wine

I've classed it as a first course since that's what's suggested in the book, but I used it as an accompaniment to sauteed lamb's liver and enjoyed the result.

One thing to note - the instructions are to brown the whole, peeled onions all over in a frying pan before braising them in the oven, but how this can be done without deep-frying them I'm not sure. Next time I'll probably use larger onions, cut them in half and brown the cut sides only.