Marinated onions 'Syracusan style'

Ingredients for 4 servings:

• 8 large onions
• ⅛ liter olive oil
• 2 tbsp fennel seeds
• herbal salt
• Balsamic vinegar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the unpeeled onions into 1 cm thick crosswise slices (removing the root end and tip first). Place the slices side by side on a baking sheet greased with olive oil and sprinkle with olive oil, fennel seeds, and a little herb salt. Bake in a preheated oven at 185°C for about 1/2 hour, until the onions are browned and soft (one baking sheet may not be enough for the amount of onions). Remove the baking sheet from the oven and remove the skin and any hardened parts from the onions. Carefully remove the onion slices with an egg spatula and arrange them in a swirl on a serving plate. Drizzle the onion slices with balsamic vinegar. If desired, scatter a previously crushed chili pepper evenly over the top. The dish can be refrigerated for about 1-2 nights before serving – but do not serve too cold.