• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 3 large onions, halved
• salt and pepper
• fresh herbs (like dill or parsley)
• 1 cup dry white wine or water

Heat the butter and oil in a wide skillet, then add onions, cut sides down.  Cook over medium high heat until well-browned, about 15 minutes.  When browned, turn them over and cook on the curved side for a few minutes,  Season well with salt and pepper.  Preheat oven to 375 degrees.  Line the bottom of a 10 inch earthenware dish with the herbs.  Place the onions, browned side up, on the herbs and pour in the wine.  Cover with aluminum foil and bake until tender when pierced with a knife, 1 hour or longer.  You can serve the onions with a quick vinegar sauce made by deglazing the skillet with 2 Tbsp. of sherry vinegar.

Serves 6.

From Vegetarian Cooking for Everyone by Deborah Madison.