4 medium onions
brine of preserved lemon
bay leaf
fennel seeds
breadcrumbs
thyme
Cut the onions in half lengthwise and peel the skin. Place cut side up in a baking tray. Spoon a tablespoon of brine over each half and a bit of black pepper. Pour a cup of water in the bottom of the dish and cover with foil. Bake for 45 minutes. In a small saucepan, temper some fennel seeds in plenty of oil. When they brown, add the breadcrumbs, thyme and a pinch of salt. When the onions are tender, take off the foil and pile some breadcrumbs on each piece. Bake another 10 minutes.
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