Prep 5 mins
Cook 50 mins
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.
- 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
- Oil and Preheat dutch oven to 400°F (hot).
- Cut a slice from both ends of each onion, then halve onions crosswise.
- Discard outer layers from onions, leaving about a 2 1/2-inch diameter.
- Arrange onions, trimmed ends down in dutch oven.
- Drizzle with oil.
- Remove leaves from 2 thyme sprigs and sprinkle over onions.
- Season with sea salt and pepper, then scatter remaining 8 sprigs over onions.
- Pour wine over onions.
- Bake, with majority of coals on lid, basting with pan juices twice during baking, 40 minutes.
- Add water to oven and bake until onions are browned and tender, about 50 minutes more.
- Serve hot or at room temperature.
- Makes 6 (first course) servings.
I liked this receipe. I couldn't eat a whole onion myself but it was nice. I used yellow onions b/c that's what I had. Next time I'll try fresh thyme to see if I get an enhanced flavor.