Drain 250 g pearl onions (silver onions) from the glass. Scatter 50 g of sugar flat in a small saucepan, heat carefully. Observe the mass and, as soon as the sugar has completely dissolved and turns a slightly (!) Brown color, take it off the stove. Deglaze with 250 ml of red wine. Carefully pour in the wine. Despite all my attention, small lumps of sugar clumped together during my attempt, but these dissolve again during the cooking process. Add the sprig of thyme and pearl onions. Bring everything to the boil, then lower the temperature a little (but everything has to continue cooking) and then reduce until there is only a little liquid left. This process took me 25 minutes.
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