Oven roasted chicken

Ingredients for 4 servings:

• 750 g onion(s), small
• 1 beefsteak tomato(s)
• a few stalks of rosemary (about 3 tbsp needles)
• 7 sage leaves
• 4 tbsp olive oil
• 30 g sugar
• 4 tbsp balsamic vinegar
• 250 ml red wine, dry (e.g. Chianti)
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

braised onions

Add the unpeeled onions to boiling water and cook for about 3-4 minutes. Cut a cone-shaped slice out of the tomato stem and add the tomato to the onions during the last minute of cooking. Remove the tomato and onions from the water and let them cool. Peel and peel the onions. Quarter the tomato and remove the seeds, then cut into small pieces. Finely slice the sage, strip the rosemary needles from the sprig and finely chop. Heat the oil in a pan, add the sugar, and let it brown lightly. Add the onions and fry lightly on all sides, season with salt and pepper. Add the rosemary, sage, and vinegar, and bring to a boil briefly. Transfer the mixture to a baking dish, add the tomato and red wine. Now place in an oven preheated to 200°C for about 30 minutes. Test for doneness after about 25 minutes. To do this, pierce an onion with a knife. They’re done when the core is soft. The onions taste great as an additional side dish to an Italian meat dish, such as tender loin.