ROASTED ONIONS WITH VINEGAR DRESSING
6 onions, peeled
Extra virgin olive oil for brushing
Sea salt to taste
White wine vinegar for sprinkling
Freshly ground pepper
Cut the onions in half crosswise. Place them in a bowl and add cold water to cover. Let stand for about 1 hour. Drain and pat dry.
Heat the oven to 350 degrees F. Line a baking sheet with heavy-duty aluminum foil and coat with oil.
Brush the onion halves all over with olive oil and place them, cut-side up, on the prepared pan. Sprinkle with salt and roast until thoroughly tender and nicely browned, about 1 hour.
Transfer to a serving dish. Sprinkle lightly with vinegar and generously with pepper to serve.
Makes 6 servings
Source: Roma by Julia Della Croce
6 onions, peeled
Extra virgin olive oil for brushing
Sea salt to taste
White wine vinegar for sprinkling
Freshly ground pepper
Cut the onions in half crosswise. Place them in a bowl and add cold water to cover. Let stand for about 1 hour. Drain and pat dry.
Heat the oven to 350 degrees F. Line a baking sheet with heavy-duty aluminum foil and coat with oil.
Brush the onion halves all over with olive oil and place them, cut-side up, on the prepared pan. Sprinkle with salt and roast until thoroughly tender and nicely browned, about 1 hour.
Transfer to a serving dish. Sprinkle lightly with vinegar and generously with pepper to serve.
Makes 6 servings
Source: Roma by Julia Della Croce
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