Roasted Sweet and Sour Onions

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READY IN: 1hr 55mins
Recipe by Sharon123

This is great served over fish or chicken, but so good on it's own too! Adapted from Bon Appetit!

Ingredients Nutrition

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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