Braised Baby Onions

We got some adorable little local baby onions in last week and I wanted to prepare them in a way so as to showcase them, and not just chop them up like any other onion (also because small onions are a pain to chop!). We had some little white onions, yellow, greenish, and purple. They are kind of similar to pearl onions but pearl onions are usually sold in a jar of brine, already peeled.
Anyway, I decided to peel them and trim them up, but leave them whole and braise them.

Braised Baby Onions
baby onions, peeled and bottom root sliced off
butter
brown sugar
red wine vinegar
red wine
water
salt and pepper, to taste

Heat the butter in a pan, add the onions, and toss to coat them. Sprinkle on some sugar and stir to coat Pour in a little vinegar and deglaze. Then pour in enough wine to cover and simmer until wine is reduced and no liquid remains Pour in a little extra wine and some water, bring to a boil. Cover, reduce heat to low and cook until onions are very soft and almost falling apart. Check on them periodically to make sure the mixture doesn't run dry. You want the braising liquid to be sticky and thick at the end but you don't want it to burn! Season as desired.