Ingredients
1/2 cup extra-virgin olive oil
4 medium Spanish onions, sliced lengthwise
Coarse salt and freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 cup sweet wine, such as Mavrodaphne or sweet Marsala
1 can (32 ounces) diced tomatoes in their juices
6 whole allspice
6 whole cloves
2 sticks cinnamon, chopped into small pieces
2 tablespoons coriander seeds, smashed
3 tablespoons finely chopped fresh flat-leaf parsley
Preparation
Heat oil in a large, deep skillet over low heat. Add onions and a pinch of salt. Cover and cook, stirring frequently, until onions are soft but not browned, 20 to 25 minutes. Increase heat to medium-high, uncover, and continue cooking until onions are lightly browned. Add cumin and wine and cook until liquid is almost completely evaporated, 4 to 5 minutes. Add tomatoes and season with salt and pepper.
Place allspice, cloves, cinnamon sticks, and coriander seeds in a piece of cheese cloth; tie with a piece of twine to enclose. Add spice bundle to onion mixture, cover, and let simmer until thickened, about 20 minutes. Uncover, and stir in parsley; season with salt and pepper. Remove spice bundle from skillet, remove skillet from heat; keep warm until ready to serve.
