Garlic, onions, and shallots are some of my favorite culinary gems!
Cooked onions are a comfort food that truly improves your health. They are loaded with the powerful anti-inflammatory compound, quercetin.
Preheat oven to 400. Peel the onions, keeping the root end intact. From the cut end, cut the onion into eighths, but do not cut all the way through the root. Stop 2/3’s of the way down the onion. Place the onions on a microwave-safe plate with a splash of water. Microwave for about 5 minutes. Meanwhile, heat the olive in an oven proof dish. Saute the garlic and anchovies until lightly golden, stirring frequently and breaking up the anchovy. Remove the pan from heat and add the onions cut side down. Rub the onions into the garlic-anchovy mixture, and flip them cut side up. Spoon any anchovy garlic mixture on top the onions, pushing it lightly into the layers. Season with salt and pepper and bake until onions are tender and lightly browned on top, about 25 minutes.