Peel the onions, place them in a pan with two cups of water and bring to a boil; as soon as the water starts bubbling, add the rest of the ingredients plus enough water to cover the onions. Cook for about 35 minutes on low heat. In many parts of Messinia, they add 4-5 tsapeles (sundried figs) just before removing from the heat.
For celebrations and other special occasions:
This is a dish for all seasons; housewives used to prepare it during the olive harvest season.
The dish is rich in antioxidants, fiber and monounsaturated fats.
Source: Olympia Stathopoulou