If you are one of those lucky people who has the possibility of lighting a fire in a fireplace, when the ashes are ready (the quantity required varies according to the number of people eating), make a little heap away from the burning fire and put the onions into it, whole and with their skins on, well covered with hot ashes for about ten minutes. Take them out, brush off the ashes and remove the onion skin which will be a bit burnt… don’t worry, it should be! Cut the onions into four wedges and serve them seasoned with salt, pepper and olive oil. They’re delicious the next day as well, all you need to do is toss them in a frying pan for a few minutes.