Step 1

Soak the onions in cold water to make it easier to peel them; then peel them.

Step 2

On low heat, infuse the olive oil with the rosemary sprig and pepperoncini for 2-3 minutes.

Step 3

Fry the onions in a pan with a little olive oil and rosemary and pepperoncini until lightly golden

Step 4

Add one cup of water and put the lid on. Let them cook for 15-20 minutes.

Step 5

Serve immmediately.

Step 6

Store the onions in a mason jar in the fridge. Good for 5-7 days.You can freeze the onions in an airtight container and let them thaw overnight when ready to use.