Prep 20 mins
Cook 1 hr 35 mins
This is great served over fish or chicken, but so good on it's own too! Adapted from Bon Appetit!
- 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
- Preheat the oven to 375*F.
- 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.
- 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.
- 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.
- Note: this can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.
- This is good served over Black Cod with Roasted Sweet and Sour Onions.