| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Belgian |
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Onions; (about 1 3/4 |
|
|
; pounds), peeled, |
|
|
; cut into 8 wedges |
| 1 |
c |
Plus 2 tablespoons walnut oil or olive |
|
|
; oil |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Canned chicken broth |
| 6 |
tb |
Sherry wine vinegar |
| 14 |
c |
Mixed greens; (such as curly |
|
|
; endive, romaine, |
|
|
; Belgian endive and |
|
|
; radicchio), torn |
|
|
; into bite-size |
|
|
; pieces |
| 1 |
c |
Chopped toasted walnuts; (about 4 ounces) |
| 1/2 |
sm |
Red onion; halved, thinly |
|
|
; sliced |
INSTRUCTIONS
Preheat oven to 400F. Place 2 onions cut side down on baking sheet. Pour 2
tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn
onions over and bake until brown and caramelized, about 30 minutes longer.
Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and
vinegar and puree (mixture will be thick). Season with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Combine greens, 1/2 cup walnuts and half of red onion in large bowl. Add
enough dressing to coat greens; toss well. Sprinkle remaining walnuts and
red onion over and serve.
Serves 10.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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