½ cup water
1 cup red wine
2 bay leaves
½ teaspoon black peppercorn
½ teaspoon dried thyme
1 tablespoon sugar
2 large onions, halved
1 ounce butter (cut into 4 cubes)
- Add the water, wine, bay leaves, peppercorn, thyme, and sugar to a bowl. Season with salt and pepper and mix.
- Add the halved onions, stir a little, cover the bowl with plastic foil and marinate for 12 hours.
- Transfer the marinated onions to a roomy baking dish with the cut halves up. Place a butter cube on top of each one and garnish with some rosemary.
- Bake for 30 minutes at 360⁰F/180⁰C.