| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Cklive07 |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
t |
Chopped fresh rosemary |
|
|
leaves |
| 2 |
T |
Balsamic vinegar |
| 1 |
T |
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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