Cipolle al forno

Cipolle al forno is a traditional dish originating from the Lazio area. The dish is usually made with a combination of white onions, extra-virgin olive oil, white wine vinegar, salt, and black pepper. The unpeeled onions are placed into a baking pan, then baked in an oven for about half an hour.

Once done, they are left to cool, peeled, then cut into wedges. Before serving, the baked wedges are simply tossed with the vinegar, oil, salt, and pepper. Cipolle al forno make a nice vegetarian appetizer or an accompaniment to meat and fish dishes.