Recipes from Italy :: Italian Vegetable Side Dishes
4 large yellow onions, unpeeled
Canola (or other vegetable) oil
1/4 c. butter or butter-replacement
1 tsp. dried rosemary, crushed, or
1 Tbsp. snipped fresh rosemary
Trim both ends from onion; prick each onion several times with fork. Brush with oil. Place onions in greased 10 x 6-in. baking dish. Bake uncovered or without a lid at 350 degrees fahrenheit until tender, about 1 1/4 hours.
Carefully remove skin from onions; place onions upright in serving dish. Cut each onion about halfway through into fourths; separate slightly. Heat butter and rosemary until butter is hot. Pour over onions.
Yields 4 servings.
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