2/3 cup boiling water
1/3 cup dried mushrooms, porcini or cepe
3 Tblsp unsalted butter
2 pints pearl onions
1 cinnamon stick, broken
1 cup dry red wine
1 cup chicken or beef stock
1/2 cup chopped, cannen Italian tomatoes, with some liquid
salt and pepper
pinch of sugar

In a heat proof bowl, combine the boiling water and mushrooms. Set aside to soak until softened, about 20 minutes. Rinse the mushrooms in the soaking liquid and squeeze dry. Cut off any tough bits of stem. Coarsely chop the mushrooms and set aside. Set the soaking liquid aside and allow the grit to settle.

In a large nonreactive skillet, melt the butter over moderate heat until hot. Add the onions in an even layer. Add the cinnamon stick and cook without stirring until browned on the bottom, about 4 minutes. Using tongs, turn the onions over and cook until dark brown on the other side, another 4 minutes. Pour in the red wine and boil for 2 minutes, then pour in the stock. Bring to a boil, cover and cook until the onions are tender and the liquid is reduced and thickened, about 20 minutes.

Uncover and stir in the reserved mushrooms and the tomatoes with their juices. Pour in the soaking liquid, stopping when you reach the grit. Return to a boil, cover and simmer until the sauce is dark and syrupy, about 4 minutes. Season with salt, pepper and sugar, as desired.