Neapolitan Style Onions

January 14, 2013

Need a great side to go with roast chicken, pork or beef? Look no further than the onion section of your market. Onions are so overlooked as a vegetable to serve on their own instead of being part of a bunch of ingredients that lend flavor to a dish. These are even better the next day and if there are any left over, chop them up and add them to stews, risotto and as a filler to your favorite sandwich.

Neapolitan Style Onions

Serves 6

6 large yellow onions, peeled
18 whole cloves
¼ cup extra virgin olive oil
2 sprigs fresh thyme
4 tablespoons Marsala wine
2 teaspoons capers in salt, well rinsed

Preheat oven to 375F

Stud the onions with three cloves each and place them in a baking pan large enough to hold them in a single layer.

Pour the olive oil in the pan and tuck in the thyme leaves. Sprinkle the onions with salt and pepper. Cover and bake about 45minutes or until the onions are soft but hold their shape and are not falling apart.

Uncover the pan and sprinkle the Marsala over the onions and return the pan uncovered to the oven for 5minutes.

Arrange the onions on a serving dish; discard the cloves and sprinkle the capers over the onions

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