Ingredients:
- 3 lb small, flat yellow onions (or smallish white)
- 2 T good quality wine vinegar, approximately
- salt, q.b.
- freshly ground pepper
- 6-7 cloves
Boil 5 pts or so of water and drop in the onions, then drain af- ter counting to 15. As soon as they are cool enough to handle, pull off the outside skin and cut a cross into the end. Do not peel off any layer and don’t trim the tops. The less you handle, the better.
Put in baking pan and cover with olive oil, salt and pepper to taste. Add about 1/4 c. of wine vinegar, the sugar and cloves and bake in a medium hot oven. Turn the onions from time to time as they cook, adding a bit of water if needed.
Variations: A bay leave or two may be put in with the onions instead of the cloves. This dish may also be served with a main course as side dish. The onions may also be cooked with bal- samic vinegar; in such case, eliminate the sugar.