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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a recipe that I have been able to trace back to the 18th century. It is simple but good as a side dish for beef or pork. Ingredients:
6 medium red onions (3 1/2 lb) or 6 medium white onions (3 1/2 lb) |
3 tablespoons fine-quality extra virgin olive oil |
10 fresh thyme sprigs or 10 dried thyme |
fine sea salt |
1/2 cup chianti wine or 1/2 cup dry red wine |
1/4 cup water |
Directions:
1. Oil and Preheat dutch oven to 400°F (hot).
2. Cut a slice from both ends of each onion, then halve onions crosswise.
3. Discard outer layers from onions, leaving about a 2 1/2-inch diameter.
4. Arrange onions, trimmed ends down in dutch oven.
5. Drizzle with oil.
6. Remove leaves from 2 thyme sprigs and sprinkle over onions.
7. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions.
8. Pour wine over onions.
9. Bake, with majority of coals on lid, basting with pan juices twice during baking, 40 minutes.
10. Add water to oven and bake until onions are browned and tender, about 50 minutes more.
11. Serve hot or at room temperature.
12. Makes 6 (first course) servings.
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