Onions gratin Cipolle gratinate

INGREDIENTS: fresh onions, 1lb 8oz extra virgin olive oil, qs breadcrumbs, 4tbsp capers, 2tsp parsley, qs dried tomatoes, 10z vinegar, 1/2 cup salt, qs

METHOD: Peel the onions and remove the two ends. Bring to a boil in a saucepan salted water with vinegar, add the onions and blanch for 10 minutes. In a small bowl, mix breadcrumbs with capers, parsley and chopped dried tomatoes. Drizzle with a little oil. Drain the onions, cut them into two. Transfer them on a baking tray and spread the mixture on their surface. Bake at 356°F for 30 minutes on static (conventional) mode. Move them on a platter and serve.

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