1 medium onion, cut into 1 inch pieces
4 green onions, cut into 1 inch pieces
1 cup chopped stalk celery
3 cloves garlic
1 teaspoon salt
2 teaspoons dried basil
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons dried marjoram
1 teaspoon dried tarragon
1/4 teaspoon Persian rosemary
1/8 teaspoon black pepper
In a small metal bowl, thinly slice the onion and green onions and press into the bottom of a medium baking dish. Mix the sugar, salt, celery, garlic, salt, basil, olive oil, honey, thyme, basil and marjoram.
Wrap the onion slices around the celery pieces (you may want to give them a little crisp) and place in the baking dish.
Bake uncovered in refrigerator over the course of 8 to 10 hours, turning frequently. After 10 to 15 hours, turn the oven off and the celery pieces are completely cooked.
When the celery piece is browned, remove the celery mixture from the baking dish and slice the onion and green onions one at a time.
Mix the oil, honey, thyme, basil, marjoram, tarragon, and Persian rosemary into the baking dish and sprinkle with black pepper. Cover tightly and cook for 4 to 5 hours, turning once.
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