Yield: 6 Servings
|4 mediums||Red onions|
|5 tablespoons||Raspberry vinegar OR red wine vinegar|
|¼ cup||Vegetable oil (about)|
|\N \N||Freshly ground pepper|
This delicious recipe comes from Marcia Fox, a Washington, D.C. cooking teacher and caterer. Make these onion up to eight hours ahead of time.
DIRECTIONS: Peel onions, leaving root ends intact. Cut each into 8 wedges.
Arrange onions in single layer on platter. Drizzle vinegar over. Let stand 20 minutes.
Preheat broiler. Cover baking sheet with foil. Drain onions in single layer on prepared sheet. Brush lightly with oil on both sides. Sprinkle with salt and pepper. Broil 2 inches from heat source until brown but not charred, about 8 minutes per side. Transfer to platter. Sprinkle 1-½ tablespoons reserved vinegar over. Cool to room temperature. (Can be prepeared 8 hours ahead. Cover and let stand at room temperature.) Source: Bon Appetit, December 1988 * Typos by: Karen Mintzias Date: Fri, 21 Jun 1996 18:40:55 -0500 From: awilson@...
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .