Preserved Red Onions with Tomatoes
Peel the onions, shallots, and garlic. Bring the white wine and thyme to a boil in a pot, then add the red onions. Cover, reduce the heat, and simmer gently for 15 minutes over low heat. Sweat the shallots in the oil slowly until golden brown, about 10 minutes. Add the garlic during the last 2-3 minutes of cooking. Drizzle in the honey, caramelize briefly, and deglaze with the vinegar. Season to taste with salt and pepper, remove from the heat, and set aside. Rinse the tomatoes and cut into quarters. Add the tomatoes and olives to the pan with the shallots. Season to taste with lemon juice, salt, pepper, and chili powder.
Remove the red onions from the cooking liquid and arrange on plates. Top with the tomato and shallot mixtue, and garnish with the thyme.