This recipe is the perfect example of how to build flavors into an otherwise underappreciated vegetable. Onions are at the base of many food preparations, from salads to soups to pasta and all kinds of meat and fish, but rarely are they featured in a recipe. Here they are the star, and a delicious one at that. This is a great appetizer or side dish, and a hit on any buffet table.
- 12 boiling onions, peeled but left whole
- 12 whole cloves
- 4 tablespoons unsalted butter, cut into pieces
- 2 cups dry Marsala wine
- 6 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 6 garlic cloves, peeled and crushed
- ½ teaspoon kosher salt
- ½ cup drained tiny capers in brine
Stick a clove in each onion, and put the onions in a saucepan just large enough to fit them all snugly. Drop in the butter. Pour in the Marsala wine and 2 cups of water. Stick in the herb sprigs and garlic. Bring to a boil, cover, then simmer for another 20 minutes.
Add the salt, then simmer, uncovered, until onions are very soft all the way through, about 35 minutes, adding the capers in the last 10 minutes.
Remove onions to a serving dish. Strain the sauce back into the pan and reduce it until it’s thick enough to glaze the onions. Pour it over the onions and serve.