2. Line the bottom of a 10-inch earthenware dish, such as a round Spanish casserole or other appropriate baking dish, with the herbs. Place the onions, browned side up, on the herbs and pour in the wine. Cover with foil and bake at 375 degrees until tender when pierced with a knife, an hour or slightly longer. Serve warm with an additional grinding of pepper and a dash of vinegar.
Deborah Madison is a chef, writer and cooking teacher. She is the founding chef of Greens Restaurant in San Francisco. She is the author of several books, including Seasonal Fruit Desserts from Orchard, Farm and Market, Vegetarian Cooking for Everyone and Local Flavors, Cooking and Eating from America’s Farmers Markets. Her writing has appeared in publications such as Gourmet, Saveur, Orion and Culinate.com. She has received the M.F.K. Fisher Award, the IACP’s Julia Child Cookbook of the Year award, and three James Beard awards.