2023 Giro d’Italia - Stage 3: Vasto to Melfi
Today, the riders started in Abruzzo, traveled through Molise and Puglia, ending the day in the Basilicata region. I decided to make a dish from Puglia, from a town about 30 mins east of the end-stage town, Melfi. Acquaviva is known for their small sweet onions and today’s dish is a simple, straightforward celebration of the small, sweet onion, topped with some delicious breadcrumbs. These pair well with roasts and other meat-based meals, and while I’d love to tell you what I paired them with, you’ll have to wait and see what I cook along the way of the Giro!
Baked Sweet Onions
½ cup extra-virgin olive oil
1.5 lbs small, sweet onions
½ cup panko breadcrumbs
Fresh thyme
Preheat the oven to 400 degrees.
Meanwhile, slice the ends away from your onions and peel. Slice the onions in half through the equator (with the trimmed ends facing up/down).
Pour ¼ cup of the oil into the bottom of a small casserole dish or baking tray and place the onion halves into the dish, larger cut side down.
Remove about 1 tablespoon of thyme leaves from the sprigs. Mix them in a bowl with the breadcrumbs. Season with a pinch of salt, some freshly cracked black pepper, and add in 1 tbsp of the oil. Mix until thoroughly combined.
Using a small spoon, top the onions with some of the breadcrumb topping. Drizzle the remaining oil over everything. Cover the dish with foil and place it in the oven. Bake for 30 minutes.
After 30 minutes, uncover the pan, rotate it a half turn and place back in the oven. Bake for an additional 30 minutes until golden and softened. Serve immediately.
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