Recipe by Sharon123
You will enjoy this! Requiring minimal effort to make, these look so pretty! Adapted from The Essential Vegetarian Cookbook, by Deborah Madison.
Top Review by FlemishMinx
Simple to prepare and very nice flavor (though my husband thought the sage a bit over-powering, and also preferred it without the vinegar -balsmic-, saying the onion taste got lost with it). To clarifiy, I cut my onions vertically but left the root ends intact- makes sauteeing, then transfer to baking dish much easier, and the onions halves will hold together. Cooking times were right on. Thanks for posting!
- 1 -2 tablespoon butter
- 2 tablespoons olive oil
- 3 large yellow onions, halved and peeled
- salt & freshly ground black pepper
- 3 sprigs sage
- 2 sprigs fresh thyme
- 1 cup dry white wine
- 1 dash sherry wine vinegar, to taste (or balsamic vinegar)
Directions See How It's Made
- In a 10-12" skillet, melt the butter and oil over medium-high heat then add the onions, placing them cut-side down. Cook until they're well browned, about 15 minutes, checking their progress every 5 minutes. Those on the outside of the pan usually take longer to cook, so part-way through, exchange them with those in the middle. When browned, turn them over and cook them on the curved side for a few minutes. Season well with salt and pepper.
- Line the bottom of a 10-inch earthenware dish, such as a round casserole or other baking dish, with the herbs. Place the onions, browned side up, on the herbs and pour in the wine. Cover with foil and bake at 375 degrees until tender when pierced with a knife, about an hour or a little longer. Serve warm with an additional grinding of pepper and a dash of vinegar. Enjoy!