With the arrival of autumn, the days shorten and the table is enriched with more intense and enveloping flavors. Dogfish in onion sauce is a perfect choice to warm up the evenings with a dish that combines the delicacy of fish with the sweetness of onions, creating a harmony of flavors that captivates at first bite. This second course, typical of Lazio's tradition, stands out for its simple yet flavorful preparation, where the fish is first floured and then cooked in a sauté of onions and garlic, creating a sauce that wraps each slice of dogfish in an embrace of flavors. The onions, slowly sweated with oil, reveal their natural sweetness, perfectly balancing the flavor of the fish. The cooking technique, which involves careful browning of the dogfish, helps to keep the meat tender and juicy, while the addition of white wine during cooking further enhances the aromatic profile of the dish. In many local variations, dogfish is accompanied by seasonal side dishes, such as mashed potatoes or grilled vegetables, making it ideal for a family Sunday lunch or a dinner among friends. This dish is also perfect for festive moments when the desire to savor something special arises, and its versatility makes it suitable for multiple occasions, from informal lunches to more refined dinners. In any case, Dogfish in onion sauce represents a true homage to Roman cuisine, capable of uniting tradition and taste in a dish that invites sharing moments of pleasure at the table.

Clean the onions and slice them finely, then place them in a pan with three tablespoons of oil and let them "sweat" slowly, without frying. Season with salt and pepper. While the onions are cooking, wash and dry the slices of dogfish, dust them with a light coating of flour, and cook them in hot oil with garlic for 5 minutes on each side. Pour in a glass of white wine and let it evaporate completely over low heat. Strain the onions and pour the puree into a saucepan. Add a teaspoon of flour and a tablespoon of butter. Stir over the heat and dilute with half a glass of white wine. Cook the sauce, stirring constantly, for five minutes. Then immerse the fish slices in it. Let everything infuse for another five minutes and serve.