| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Belgian | December 19 | 1 | Servings |
INGREDIENTS
| 2 | Onions, about 1 3/4 | |
| pounds peeled | ||
| cut into 8 wedges | ||
| 1 | c | Plus 2 tablespoons walnut |
| oil or olive | ||
| oil | ||
| 1 | T | Sugar |
| 1/2 | c | Canned chicken broth |
| 6 | T | 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 | 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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