Italian Style Baked Onions

Onions baked in their skins are a lovely Autumn treat that goes so well as a side dish with warming fare we crave on chilly days. Baked, they become juicy and pop out of their skins - this delicious sweet and sour sauce shows them off wonderfully.

Trim a little off the base of the onion doesn't want to stand up properly. Make a cross shaped cut in the top, push it open and dribble in a little olive oil, rub more over the outside of the skin. Cover with foil and put into the oven at 180 for about forty mins, uncover for five mins to brown a bit.

The sauce

In a small pan add a drop of butter and olive oil and when hot add sliced clove of garlic, add a tablespoon of fennel seeds, stir for a couple of minutes. Add a large glass of red wine, and about two tablespoons of sultanas, and two tablespoons of capers. Add one tablespoon of red wine vinegar. Allow to simmer very gently for a few minutes. Season. Pour over and serve.