Beaulieu-Style Onions

*
2 tablespoon unsalted butter, or as needed
1/3 cup plus 1-2 tablespoons olive oil
3 pounds small white onions, peeled, with cross cut in each root end
2-1/2 cups water
1-1/2 cups dry white wine
1/2 cup white wine vinegar
1 cup sugar
3/4 cup dried currants
1/2 cup chopped fresh ripe tomato
3 small bay leaves, crumbled
3 sprigs fresh thyme, chopped, or pinch of dried thyme, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red (cayenne) pepper
1/4 cup slivered almonds
6 ounces small fresh mushrooms, wiped clean with dampened paper towel
1/4 cup chopped fresh parsley

(1) ~ Heat 2 tablespoons butter and 1 tablespoon oil in large heavy skillet over medium high heat. When foam subsides, add enough onions to fit in one layer without crowding; saute, shaking pan frequently, until onions are browned on all sides, 10-12 minutes. Remove with slotted spoon to plate.
Saute remaining onions until browned, adding more butter and oil if necessary.

(2) ~ Combine water, wine, vinegar, sugar, currants, tomato, the 1/3 cup oil, the bay leaves, thyme, salt, black pepper, and ground red pepper in large heavy non-corrodible saucepan; heat over medium heat to boiling.

(3) ~ Transfer browned onions with slotted spoon to boiling liquid in saucepan. Increase heat to medium-high; cook, uncovered, stirring occasionally, 15 minutes. Reduce heat to medium-low; simmer, uncovered, until mixture has thickened and has the texture of a slightly runny chutney, 45-50 minutes.

(4) ~ Meanwhile, heat oven to 350 F.

(5) ~ Spread almonds in small shallow baking pan; toast in oven, shaking pan occasionally, until browned, 8-10 minutes. Remove from oven and cool to room temperature.

(6) ~ Add mushrooms to saucepan; simmer until mushrooms are soft, about 10 minutes. Remove from heat; transfer onion mixture to warmed serving dish. Garnish with almonds and parsley and serve immediately.

Serves Eight