8 medium sized onions
Salt and pepper
A few sprigs of fresh parsley, finely chopped*
Best quality, fruity olive oil
Dry white wine (optional)
Take each onion, and slice off both the top and root ends. Remove the outer, dry layers of the onion, then slice each onion in half across their midsection, against the grain so to speak, so their rings are exposed. Place the onion halves in a well-oiled baking dish, cut side up. Season very generously with salt and pepper, then sprinkle with the parsley. Finally, drizzle the onion halves with best quality olive oil you can find/afford.
Place the baking dish in the oven set at 350 degrees, for an hour or more, until the onions are well reduced in size, very soft and slightly caramelized. Baste the onions with their cooking juices every so often as they cook. Be careful not to allow the onions to burn, which will give them a bitter taste. If you like, you can cover them with a sheet of wax paper for the first 30 minutes or so or If need be, you can lower the oven temperature.
About 5 minutes before they’re done, splash a bit of white wine on top of the onions. This gives the onions a very slight tang, which nicely balances their natural sweetness, and produces a little ‘sauce’ you can pour over the onions when you serve them. Let the onions cool slightly before serving.
* click here to learn how to clean parsley.