| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Cklive07 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Chopped fresh rosemary leaves |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Olive oil |
| 2 |
lb |
Red onions; cut crosswise |
|
|
Into 1/2"-thick slices |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Fresh parsley leaves; washed well, |
|
|
Spun dry; and chopped fine |
INSTRUCTIONS
Prepare grill. In a very small saucepan heat rosemary and vinegar over low
heat until hot (do not let boil). Remove pan from heat and let mixture
stand, covered, 20 minutes. In a metal measure heat oil over low heat until
warm. (Heating thins oil, making it easier to brush sparingly over onions.)
Arrange onion slices in one layer on trays, keeping slices intact, and
brush both sides of each slice lightly with oil. Season onions with salt
and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches
over glowing coals 4 to 6 minutes on each side, or until lightly charred
and softened. Transfer onions as grilled to a large bowl, separating rings,
and toss with vinegar mixture, parsley, and salt and pepper to taste. Serve
onions warm or at room temperature. This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-E086 broadcast 05-08-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-14-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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