| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salad |
6 |
Servings |
INGREDIENTS
| 4 |
|
Red onions |
| 5 |
T |
Raspberry vinegar OR red |
|
|
wine vinegar |
| 1/4 |
c |
Vegetable oil, about |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
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 1-1/2 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@tfs.net MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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