Red Onion Tian

In August, when the red Spanish or torpedo onions are pulled, you’ll always find among the large ones some small onions, which are particularly delectable. Farmers’ markets are a likely place to find them. They are wonderful in this dish, bathed with olive oil and baked slowly with sweet red and yellow peppers and tomato. If torpedo onions aren’t available, use red onions cut into quarters. The juices that flow out of the vegetables are boiled with vinegar until they’ve reduced to a syrup,