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Submitted by LyricFox
3 medium/large red onions Preheat oven to 400. Slice onions (either into 1/3 wedges or halved) and place them in a prepared dish that will hold them in a single layer. Moisten the tops of each with olive oil, salt and pepper (to taste). Sprinkle crushed tomatoes on top of each wedge and top with a bit of minced garlic. Sprinkle dried thyme, fennel seeds and marjoram over each wedge. Drizzle each with red wine. Top with crumbled bay leaf. Bake covered for 45 minutes. Remove cover and bake for 15 minutes or until onions are tender. Serves 6 (This recipe can be doubled.)
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