| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salad |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Red onions |
| 5 |
tb |
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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