I believe when you combine red wine with red onion it's a magical pairing. They have compounds in common that enhance eachother.
I also know that mushrooms and red wine love each other.
Caramelizing mushrooms and red onion as a first step in creating a red wine reduction sauce is a simple, hassle-free way to create a robust and deep sauce to rival any french recipe.
1 pint sliced white mushrooms
1/2 medium red onion, sliced
2 jalapeno peppers, sliced
3 cloves garlic, thinly sliced
1/3 cup red wine
3 tbls olive oil
1 can pinto beans, plus can liquid
2/3 cup water
1/2 bunch parsley leaves
2 tsps thyme
1 tsp rosemary
2 tsps basil
1 tsp oregano
2 tsps salt
1 tsp black pepper
Cook the mushrooms and onions in a large skillet with 1 tbl of the olive oil and salt. Saute over medium-high heat until mushrooms are deeply browned. It'll take 15-20 minutes. Stir occasionally to brown all sides and ensure nothing burns.
Deglaze with the wine and cook down for about 5 minutes, until the pan is nearly dry again.
Add beans, liquid, remaining oil, garlic, jalapeno, water, remaining spices. Simmer to cook down until a the sauce in the pan coats the back of a spoon.
Turn off heat. Stir in parsley. Let rest 2 minutes.