• Course: Side Dish
• Features: Gluten-Free

Ingredients:

• 6 medium Walla Walla onions (about 4 pounds)
• Olive oil, for brushing
• 2 or 3 oil- or water-packed anchovies, drained and coarsely chopped
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
• 6 tablespoons balsamic or other vinegar
• Kosher salt
• Freshly ground black pepper

Directions:

Preheat the oven to 350 degrees. Have ready a large, shallow baking dish, 6 pieces of parchment paper and 6 pieces of aluminum foil (all about 8 inches square).

Cut a slice from the base of each onion so it stands firmly upright. Use a sharp knife to remove each top, leaving the skin around most of the onion intact.

Use a little of the oil to grease the top side of each piece of parchment paper. Place each parchment square atop a square of foil, then seat an onion at the center of each square.

Use the oil to rub each onion all over, then scatter bits of the anchovies evenly on the tops of each one. Sprinkle pieces of the butter evenly on the onions, then pour some of the vinegar on top of each one. Season lightly with salt and pepper to taste. Fold the paper and foil up over the top of each onion (to make a bag shape); seal tightly, then place the 6 parcels in the baking dish. Bake for 50 to 60 minutes, until a knife can be inserted easily into the top of the wrapped onions.

Unwrap carefully and place on individual plates; discard the outer layer/skin, if desired. Spoon some of the liquid from the parcels over the top. Serve hot.

Recipe Source:

Adapted from "In Season," by Sarah Raven (Universe, 2007).

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