Peel the pearl onions and garlic.
Then cut the garlic in half. Put both in a pot with the rest of the ingredients so that everything is well covered with liquid – if not, add some more red wine if necessary.
Bring to a boil. Cook the onions over low heat until soft, about 30 minutes, then let cool in the broth. Then lift out the onions with a skimmer, remove the herbs and simmer the broth a little. Then pour over the onions again. Serve the onions lukewarm or cold.
