This is one of those meals that is so dead simple it doesn’t seem like it should be a meal, and yet I am fully fed after it. I always eat these tender globes with a crisp green salad and plenty of crusty bread to sop up the liquid.

Preheat oven to 325°.

Clean onions, removing the outside layers but leaving the root intact.

In a large Dutch oven heat a glug of neutral oil then briefly fry the thyme sprigs and chilli flakes. Add the onions and allow them to brown evenly on all sides. Add wine and keep cooking until the liquid is reduced by half, occasionally spinning the onions to baste them in the wine.

Add chicken stock, bring to a boil, then cover and place in the oven. Bake until the onions are tender and the liquid is reduced again by half. Remove from the oven and serve with the braising liquid.

You could also top with a grating of Parmesan or Raclette if you’re feeling decadent.