"It is hard to imagine a civilization without onions; in one form or another their flavour blends into almost everything in the meal except the dessert."

Julia Child "Mastering the Art of French Cooking

Marinated Onions

1 lb small onions or shallots

fresh thyme

4 tablespoons olive oil

100 ml dry white wine or vegetable stock

100 ml water

1 tablespoon vinegar

1 dried chilli pepper

2 laurel leaves

salt and freshly ground pepper

Peel onions. Heat the olive oil in a heavy bottomed saucepan. Sautee onions for about 10 minutes until browned all around. Take care not to burn them, so they won't turn bitter; lower the heat when necessary. Deglaze the pan with wine or stock, additional water and vinegar. Add chilli, thyme and laurel leaves, salt and pepper. Simmer for about 10 minutes until tender. When desired doneness is reached, transfer to a clean mason jar. Let stand on the counter at room temperature for at least 8 hours, so that the onions can marinate thoroughly. 

This recipe has been patiently waiting in my big green binder for almost ten years. Yesterday, right before I went grocery shopping, I looked up the recipe for marinated zucchinis, and spontaneously decided to try the onions instead. Why have I waited for so long? This is so delicious! 

I forgot to buy fresh thyme - the onions are very tasty without it. The recipe calls for white wine vinegar, I used apple cider vinegar. Instead of simmering the onions for 10 minutes I cooked them for 20 minutes and would recommend to cook them even longer until they achieve that silky softness while still holding their shape. Your kitchen will smell heavenly while the onions are simmering. They won't stink up the house. They taste sweetish and tangy, with only a slight onion-y sharpness, that will probably disappear completely after cooking them for a longer time.