6 lg. sweet onions
12 cloves
4 tbsp. olive oil
Salt
Freshly ground pepper
3 tbsp. Marsala or sherry
Sprigs of fresh thyme, or dried thyme

Peel the outer skins from the onions and trim off both ends. Insert 2 cloves in each. Place in a baking dish that will hold them snugly. Pour the oil over and sprinkle with salt and pepper. Tuck the sprigs of thyme between the onions (or sprinkle a half teaspoon of dried thyme over onions). Bake at 375 degrees for 45 minutes, covered with foil. Uncover and continue cooking, basting with juices. Large onions may take 1 1/2 to 2 hours until tender when pierced with knife. When tender, pour wine over, return to oven for 5 minutes. The onions should be brown outside, soft inside.