Roasted Sweet and Sour Onions |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is great served over fish or chicken, but so good on it's own too! Adapted from Bon Appetit! Ingredients:
4 medium onions, unpeeled |
3 tablespoons sherry wine vinegar |
2 tablespoons lemon juice |
1/2 cup sweet sherry, plus |
1 tablespoon sweet sherry (or vermouth) |
1/2 cup dried currant (or raisins) |
2 tablespoons extra virgin olive oil |
1/4 cup pine nuts, toasted |
Directions:
1. Preheat the oven to 375*F.
2. Wrap each onion securely in foil. Place the onions in a roasting pan and roast until they are very tender when pierced with a knife, about 1 1/2 hours.Cool. Trim and remove onion peels. Halve onions lengthwise, then slice thinly lengthwise. Move to a medium bowl. Add the vinegar and lemon juice and toss to blend. Let the onion mixture stand at room temperature at least 1 hour and up to 3 hours.
3. Mix 1/2 cup sherry or vermouth and currants in a small saucepan. Bring to a boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
4. Stir the currant mixture, oil, and 1 tbls. sherry or vermouth into onion mixture. Season with salt and pepper. See Note. Stir in pine nuts.
5. Note: this can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.
6. This is good served over Black Cod with Roasted Sweet and Sour Onions.
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