| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
|
Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Oil; for the baking dish |
| 2 |
lb |
Red or yellow onions or whatever onion is freshly picked |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Fruity olive oil |
| 8 |
|
Fresh sage leaves; -=OR=- Dried Sage |
|
|
Coarsely ground pepper |
| 2 |
tb |
Sherry vinegar |
|
|
Finely chopped parsley =OR=- Rosemary |
INSTRUCTIONS
PREHEAT THE OVEN TO 375F. Lightly oil a large, heavy baking dish. Peel the
onions and slice them into rounds about 1/2-inch thick. Separate the rings.
Toss the rings with the salt, oil, sage, pepper and vinegar. Turn them into
the baking dish, cover with foil and bake 30 minutes. Remove the foil, give
the onions a stir and return to the oven for 15 minutes. By now they should
be starting to color. Stir again and return to the oven for another 15
minutes or until the juices have reduced to a syrup and the onions are
done. Heap them onto a platter or in a bowl. Taste and season with
additional salt or vinegar if necessary. Garnish with the parsley or
rosemary and an extra grinding of pepper and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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