| 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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