KEY POINTS:
Serves 4
2 tsp butter
4 onions
1 ½ rashers of pancetta per onion
1/3 cup white wine
¼ cup olive oil
¼ cup currants
Sea salt and freshly ground black pepper
1 Preheat the oven to 200C. Grease an oven proof dish with the butter. Peel the onions, slice a piece off the base so they sit flat and then pierce each whole onion 6 times with the point of a sharp knife.
2 Place the onions in the dish and wrap with pancetta. Use toothpicks if necessary to ensure the pancetta holds.
3 Pour over the wine, oil and currants, season. Cover the dish with baking paper and bake for 40 minutes then remove the paper and continue cooking for another 20-30 minutes, depending on the size of the onions, until they are soft and golden. Serve individually with the currants and juices spooned over.