Baked Onions from Acquaviva

Name: Baked Onions from Acquaviva
Yield: serves 6
Ingredients: 1/2 cup extra-virgin olive oil, or as needed; 1 1/2 pounds small sweet onions, preferably flat, about 3 inches wide and 1 inch high; 1/2 cup dried bread crumbs; 1/2 teaspoon coarse sea salt or kosher salt; 1 tablespoon chopped fresh thyme leaves; A large, rimmed baking sheet, such as a half–sheet pan (12 by 18 inches)

December 14, 2011

Cipollotto di Acquaviva, small sweet onions baked with a sprinkle of bread crumbs, is another one of those simple gems from the Antichi Sapori restaurant. Acquaviva is a nearby town famed for the sweetness of its onions. Chef Pietro Zito prepared them for me this way, and they were as sweet as apples. To make these at home, buy any of the sweet onions in the market—such as Vidalia, Walla Walla, or Maui—preferably small, flattish ones, about 2 ounces each. Serve three or four baked onion halves as an appetizer. You can also season and roast the onions on a slow grill, covered—they make a great accompaniment to grilled fish and meat. And very small onions baked Acquaviva style are a wonderful bite-sized hors d’oeuvre.

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