Roasted Sweet and Sour Onions

1. 1

   Preheat the oven to 375*F.

2. 2

   Wrap each onion securely in foil.

3. 3

   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.

4. 4

   Trim and remove onion peels.

5. 5

   Halve onions lengthwise, then slice thinly lengthwise.

6. 6

   Move to a medium bowl.

7. 7

   Add the vinegar and lemon juice and toss to blend.

8. 8

   Let the onion mixture stand at room temperature at least 1 hour and up to 3 hours.

9. 9

   Mix 1/2 cup sherry or vermouth and currants in a small saucepan.

10. 10

    Bring to a boil.

11. 11

    Remove from heat.

12. 12

    Cover and let steep at least 1 hour and up to 3 hours.

13. 13

    Stir the currant mixture, oil, and 1 tbls.

14. 14

    sherry or vermouth into onion mixture.

15. 15

    Season with salt and pepper.

16. 16

    See Note.

17. 17

    Stir in pine nuts.

18. 18

    Note: this can be made 1 day ahead.

19. 19

    Cover and refrigerate.

20. 20

    Bring to room temperature before continuing.

21. 21

    This is good served over Black Cod with Roasted Sweet and Sour Onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.