Ingredients
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
1 cup dry white wine or 1 cup water
Method
Sources
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
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preheat the oven to 375f. 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.