Prep 5 mins
Cook 1 hr 15 mins
Found this in the San Jose Mercury News just in time to try it with our Christmas Dinner. Loved it! This was originally from "Vegetarian Cooking for Everyone," by Deborah Madison.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 large yellow onions, halved lengthwise from root to top and peeled
- salt & freshly ground black pepper, to taste
- 4 sage sprigs
- 3 fresh thyme sprigs
- 1 cup dry white wine or 1 cup water
- Preheat the oven to 375°F.
- Heat the butter and oil in a wide skillet, then add the onions, cut sides down. Cook over medium-high heat until well browned, about 15 minutes. Check their progress occasionally. Those on the outside of the pan usually take longer to cook, so partway through switch them with those in the middle. When browned, turn onions over and cook on the curved side for a few minutes. Season well with salt and pepper.
- Line the bottom of a 10-inch ceramic dish such as a round Spanish casserole with the herbs. Place the onions, browned side up, atop the herbs and pour in the wine or water. Cover with foil and bake until tender when pierced with a kinfe, 1 hour or slightly longer.
- Serve warm.