CIPOLLE FRESCHE GRATINATE CON TIMO E POMODORI or OVEN BAKED FRESH ONIONS WITH TOMATOES AND THYME

onions

The Onion must be the all time winner of the category ‘Best Performance of a Vegetable In a Supporting Role’, often present, working silently together with the rest of the team to achieve a good result, never complaining, just toiling on without getting any particular credit for it. But today, the Onion will have the leading role here on this screen because it/she/he deserves it! So it is with great pleasure I proudly present a recipe with onions and only onions (well a little bit more but only to make a bit of a background):

As spring is rolling in here, I slowly begin find more and more fresh products when I buy vegetables and the other day I bought a bunch of fresh onions, slim yes, but still fresh onions and I felt a strong urge to give their delicate taste free play. So this is what I ate with some rustic bread…

onions-before


CIPOLLE FRESCHE GRATINATE CON TIMO E POMODORI or OVEN BAKED FRESH ONIONS WITH TOMATOES AND THYME

1 bunch of fresh onions
Tomato sauce
Thyme, I used fresh, you use what you find
Salt
Olive oil

– Clean the onions, cut off the green part, if you want, you can use that to but I usually use it when I make stock.
– Put the onions in a ovenproof dish, pour some olive oil over and then sprinkle salt on the whole.
– Pour some tomato sauce over, not too much, you don’t need to drench it.
– Sprinkle thyme over the onions and bake in a pre-heated oven (175° centigrades) until they are soft and have become golden.

onions-after

L