Recipe: Roasted Red Onion Wedges (Italian)

ROASTED RED ONION WEDGES

6 medium red onions (3 1/2 to 4 pounds), cut into 4 wedges each
3 branches of fresh thyme
Leaves from 2 (4-inch) sprigs of fresh rosemary
2 bay leaves, broken
1/2 teaspoon fennel seeds, ground
2 canned whole tomatoes, drained and coarsely chopped
1/3 cup dry red wine
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 large cloves garlic, coarsely chopped
1/3 to 1/2 cup water (as needed)

Arrange onion pieces cut sides up in a large shallow pan (such as a broiler pan). Tear apart the thyme branches and scatter over the onions, along with the rosemary leaves. Scatter the broken bay leaves around the pan. Sprinkle with the fennel and chopped tomato. Moisten the wedges with the wine and olive oil and season liberally with salt and pepper.

Roast onions in a preheated 375 degree F oven about 1 hour, basting with the pan juices several times. After about the first 20 minutes, add the garlic. If the pan juices threaten to burn, add 1/3 to 1/2 cup water and scrape up any brown glaze with a spatula. Baste the onions with it. They're done when they are tender when pierced with a knife but still hold their shape.

Serve hot, warm or at room temperature, basted with any of their pan juices. Serve with roasted meats and simple seafood dishes or
serve the leftovers for lunch the next day with bread and cheese.

Makes 8 servings
Source: The Italian Country Table: Home Cooking From Italy's Farmhouse Kitchens by Lynne Rossetto Kasper