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ONIONS: Peel onions and cut into thin slices.
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Put onion rings into pot with red wine, aceto balsamico, bay leaf, cloves and cinnamon and bring to a boil.
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Then let cook on low heat for about 45 minutes.
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In the end the onions should be very soft and the fluid should be boiled away.
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If onions not tender after 45 minutes add some more wine.
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When onions are soft and tender add honey and salt and pepper to taste.
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Keep warm until serving.
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BEANS: Meanwhile put canned cannellini beans into a pot with the fluid.
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Add garlic and rosemary sprig and warm up on low heat.
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Should take about 15 minutes.
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In the end the beans should be tender, but they should not fall apart.
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When beans are tender pour off through a sieve, but remain some of the fluid.
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Put beans into a food processor and add rosemary leaves.
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Add olive oil and puree until smooth.
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If still too dry add some of the cooking fluid.
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Keep warm until serving.
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PRAWNS: Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket.
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Bring water to a boil.
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Add prawns in shell and cook for about 6-8 minutes or until prawns are done.
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If you prefer peeled prawns cook them for about 4-6 minutes only.
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SERVING: on a preheated serving platter arrange the bean puree, the onions and prawns.
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Drizzle some olive oil over the puree and prawns.
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And salt prawns slightly.
